Community cookbook

IN ASSOCIATION WITH MY FOOD BAG

CREAMY SMOKED SALMON TART

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

Serves 4

(Ready in 30 minutes)

Pastry

■ 375g flaky puff pastry ■ 2 tbsp sesame seeds

■ 1 tbsp poppy seeds

■ ½ tbsp dried rosemary

Salad

■ 1 cucumber, peeled into ribbons ■ 1 tbsp white wine vinegar

■ 100g baby leaf lettuce

Filling

■ 220g asparagus, ends trimmed ■ 1 drizzle of olive oil

■ 360g smoked salmon, flaked

■ 1 lemon, zested and juiced ■ 250g lite sour cream

To Serve

■

10g dill

Before you start: Preheat oven to 220C (200C fan bake). Bring a full kettle to the boil.

Prep and cook pastry: Gently unroll pastry sheet onto a lined oven tray. Score around the border of pastry 1cm from the edge with a sharp knife (not cutting all the way through) and sprinkle border with sesame and poppy seeds and rosemary. Using a fork, prick base of pastry. Bake for about 15 minutes on upper oven rack, until cooked through and golden brown.

Meanwhile, prep salad: Peel cucumber into ribbons and toss in a large bowl with white wine vinegar and a pinch of salt. Set aside to allow cucumber to pickle slightly.

Prep tart filling: Trim ends from asparagus and place in a heatproof bowl. Pour over boiling water, cover with a plate and leave for 5 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil. Flake salmon, discarding any bones or skin and place in a large bowl. Zest and juice lemon into bowl, add sour cream and mix to combine. Season to taste with salt and freshly ground black pepper.

Assemble tart: Once pastry is cooked, use a fish slice or large spoon to press down in the centre of the cooked pastry. Be careful doing this because the pastry will release hot steam. Spread smoked salmon filling over the pastry. Place asparagus on top, then top with dill. Cut into slices.

To finish: Add baby leaf lettuce to cucumber, toss to combine and season to taste with salt and pepper.

Serve: Enjoy tart slices alongside salad.