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.”

donna hay - - WE LOVE . STAFF SHORTCUTS - Steve, food di­rec­tor


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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.