A thick, strained yoghurt, labne pairs really well with the saltiness of smoked salmon. I use it in tarts, salads or as a fresh condiment for roasted meats.”
LABNE AND HOT-SMOKED SALMON TART
1 sheet frozen shortcrust pastry, thawed 2 x 250g tubs labne, drained 200g hot-smoked salmon, flaked ½ cup micro (baby) mixed salad leaves 1 teaspoon finely grated lemon rind cracked black pepper, to serve Preheat oven to 200°C (400°F). Lightly grease a 22cm loose-bottomed tart tin. Line with the pastry, trimming the edges. Prick the base with a fork, line with non-stick baking paper and fill with baking weights. Cook for 15 minutes. Remove the weights and cook for a further 5 minutes or until golden and dry. Set aside to cool completely. Once cool, spoon the labne into the pastry case and spread until smooth. Top with salmon, salad leaves and lemon rind, and sprinkle with pepper to serve. Serves 4–6.