DECADENT TARTE AU SAUMON WITH CREAMY LEEKS AND CAPERS

Serves 4

Ready in 40 minutes

Ingredients

Salad

■ 1 telegraph cucumber, peeled into ribbons

■ 2 tsp white wine vinegar

■ 100g mesclun

Pastry

■ 375g flaky puff pastry

■ 1 Tbsp black sesame seeds

■ 1 Tbsp white sesame seeds

■ 1 Tbsp poppy seeds

■ 1⁄ Tbsp dried rosemary

2

Filling

■ 400g potatoes, thinly sliced

■ 1 drizzle of olive oil

■ 1 leek, thinly sliced

■ 1 drizzle of olive oil

■ 250g lite sour cream

■ 360g smoked salmon, flaked

■ 10g dill, leaves picked

■ 20g capers

Method

Preheat oven to 220C (200C fan bake).

Prep salad

Peel cucumber into ribbons and toss in a large bowl with white wine vinegar. Season to taste with salt and pepper. Set aside to allow cucumber pickle slightly.

Gently unroll pastry sheet onto a lined oven tray. Score around the

Prep and cook pastry:

border of pastry 1cm from the edge with a sharp knife (not cutting all the way through) and sprinkle border with crust seasoning. Using a fork, prick base of pastry. Bake for 15 minutes on lower oven rack, until puffed and golden brown.

Meanwhile, prep and cook

Thinly slice potatoes. Toss on a lined oven tray with olive oil and season with salt and pepper. Cook on oven rack above pastry for about 15-20 minutes, until tender.

potatoes:

While potatoes are cooking, thinly slice leek. Heat oil in a large frypan on medium heat. Cook leek for 5-6 minutes, stirring often, until softened. Take care not to let them burn. Remove pan from heat and stir through sour cream.

Prep and cook leek:

Remove skin from salmon and pick dill leaves. Once pastry has cooked, top with potatoes and leek. Flake over bite sized pieces of salmon, and then top with capers and dill. Cut into pieces.

Assemble tart:

Add mesclun to cucumber and toss to combine.

Finish salad: Serve:

Tart with salad.