Wednesday, 12 August 2020


Leek and Salmon Tart

This was a favourite aunt’s recipe, minus the leeks which I later added. Can be halved, as this is a large tart and great for a family meal with baby potatoes and a salad. You can, of course use “all butter” shop bought pastry, making it even easier.

You will need a 9 inch deep ish, loose bottom flan tin. [yes, you can use a solid dish but I like to remove after baking]  Pre heat your fan oven to 190C

The pastry:

9 oz plain flour

a little salt and fresh ground pepper

½ teaspoonful dry mustard powder

5 oz cold butter

an egg to bind

Place in a bowl and rub in the butter, OR like me, place in a food processor and pulse until the mixture resembles breadcrumbs and then add the egg and pulse again until it starts to form a ball. You may need to add a tablespoonful of cold water. Place in a poly bag and chill for at least 20 mins.

Roll out, to line your flan tin and prick the bottom of the pastry. Scrunch up some baking parchment and place on top of the pastry and fill with baking beans. Bake blind for about 15 mins in your hot oven. Take out the paper and beans and bake for another 10 mins. Meanwhile…..

The delish filling:

3 leeks, sliced - not too finely

4 large eggs, preferably organic

12 oz salmon fillet, that you have pan fried, cooled and removed the skin, then flaked

[you can buy this too!![

400ml single cream

a large knob of butter

salt and a little pepper

In a large frying pan, heat the butter and gently fry the sliced leeks, until just soft. Cool a little.

Whisk the eggs and cream together until well combined, season well, then stir in the leeks  Cover the flan base with your flaked salmon, then pour over the eggy leek mix and lightly stir to mix it all together.  Turn your oven down to 180C. Bake for another 25-30 mins.

Just lovely and surprisingly light. Very easy too. Before serving garnish with some very finely chopped parsley or dill.

I love it! 

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