Recipe: Perfect Smoked Salmon and potato tart.

Smoked Salmon and potato tart.. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Potato Pie with Smoked Salmon and Dill. Smoked salmon is, admittedly, not an everyday ingredient, but I do love to keep some in the fridge for a quick lunch with some lightly buttered white toast, thinly sliced onions, a scattering of salty capers and a good squeeze of lemon. In a jug, whisk the crème fraîche, milk, eggs and dill.

Season and stir in the spring onions. Line the baked pastry case with the potatoes, pour over the egg mixture, then flake over the salmon, discarding the skin. Spread the cooked onions out in the tart case and top with a layer of sliced potatoes. You can have Smoked Salmon and potato tart. using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Smoked Salmon and potato tart.

1. It's 10 grams of butter.
2. You need 300 grams of ready-made shortcrust pastry.
3. It's 9 medium of potatoes, peeled, cut in half and sliced.
4. You need 500 ml of fresh cream.
5. It's 4 large of eggs.
6. It's 6 tsp of dill, chopped.
7. It's 2 of lime zest.
8. It's 500 grams of smoked salmon, torn into strips.
9. Prepare 2 tsp of salt.
10. You need 2 tsp of ground black pepper.
11. It's 200 grams of cheddar cheese, grated.

Season with salt and pepper, then sprinkle over the dill and arrange the smoked salmon slices on top. For the filling, arrange the smoked salmon, lardons and new potatoes evenly in the bottom of the pastry case. In a bowl, beat together the eggs, dill, crème fraîche and nutmeg until well combined. Sift the flour and a pinch of salt into a large bow; and add the butter.

Smoked Salmon and potato tart. instructions

1. Heat oven to 190°C/fan. Butter an oven baking dish. Roll out the pastry and line your dish. Trim off the edges, then line with baking paper and put a smaller dish into the pastry dish. Bake for 10 mins. Remove the paper and other dish, then bake for 5 more mins more..
2. Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain..
3. Beat together the cream, eggs, dill, lime zest, salt and pepper..
4. Scatter half the potatoes over the bottom of the pastry, then put half the salmon strips on top of the potatoes. Pour over half the egg mix, then repeat..
5. Cover with cheddar cheese. Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 15 mins before serving..

Line the pastry tart cases with greaseproof baking paper and fill with baking beans or uncooked rice. Put a baking sheet in the oven. For the pastry, put the flour, butter and a pinch of salt into a food processor. Try adding smoked salmon to soup and achieve a finish similar to traditional Scottish cullen skink. Add your fish to a leek and potato base right at the end of cooking, so it retains its texture but impart that salty, smoked flavour.