Salmon and hollandaise tart

40 MINUTES | SERVES 4 | EASY

Hot-smoked salmon is widely available, but if you prefer, you can make this using the same amount of poached salmon. shortcrust pastry block 350g hot-smoked salmon 300g baby capers 2 tbsp, drained HOLLANDAISE unsalted butter 250g egg yolks 4 white wine vinegar 1 tsp lemon 1 tarragon 1 bunch, leaves finely chopped • Heat the oven to 190C/fan 170C/gas 5. Roll out and line a 20-21cm tart tin with pastry. • Prick the tart with a fork and line it with baking paper and baking beans. Bake blind for 15 minutes and then remove the paper and bake for another 10 minutes to dry out the base and cook the pastry through. • Break up the salmon, put it in the tart case, and sprinkle over 1/2 of the capers.

• Melt the butter and skim off the white foam. Whisk the egg yolks and vinegar in a glass bowl, set it above (but not touching) a pan of simmering water and whisk until the mixture thickens. Take the bowl off the heat and gradually whisk in the butter a little at a time, until the hollandaise is thick and creamy. Season with a squeeze of lemon juice, some salt and pepper and add a splash of water to make a spoonable consistency. Stir in most of the tarragon and spoon this over the salmon in the tart.

• Put any left-over hollandaise into a jug to serve on the side. Finish with the remaining tarragon and capers. PER SERVING 786 KCALS | FAT 59G SATURATES 26.9G | CARBS 39.4G | PROTEIN 26.2G FIBRE 2.4G | SALT 4.8G