Salmon tart with caper wasabi crème fraîche

Crispy pastry, creamy salmon and greens, this will soon become a regular favourite.


Salmon tart
Caper wasabi crème fraîche
Cucumber salad


1.Preheat oven to 180°C. Line a 24cm flan case with pastry and cover with grease-proof paper. Weigh down with rice.
2.Blind bake for 12 minutes. Cool before removing paper.
3.Heat oil in a frying pan, saute the leek, followed by the spinach and watercress. Drain.
4.Whisk eggs and cream together, then season with salt and pepper. Flake the salmon and spread over pastry shell, along with the greens, then pour in the egg mixture.
5.Bake at 170°C for 30 minutes or until the centre of tart is set.
6.To make caper wasabi crème fraîche, combine all the ingredients.
7.To make cucumber salad, peel the cucumber and continue to peel into ribbons. Mix with the fennel.
8.Serve tart in slices with cucumber salad and a dollop of caper wasabi crème fraîche.

Mike’s Top Tips: To add DIY flair, try curing and smoking the salmon yourself. Sprinkle a salmon fillet with salt and let it stand for an hour. Cover the bottom of a heavy-based frying pan with smoking dust, such as manuka wood chips, which are available from hardware stores. Place a square of tin foil on top of the chips and put the salmon on the foil. Seal with a lid and turn the heat on until it starts to smoke. Allow to stand for 30 minutes The salmon can be substituted with any other fish. Kahawai tastes really great in this tart too. – Mike Van de Elzen


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