The Simple Things
Hot smoked salmon, caper and dill tart
Lay out the picnic blankets and share out this tart… but maybe save yourself the biggest slice.
375g shortcrust pastry
2 tbsp olive oil
1 small onion, peeled and finely chopped
180g ready-to-eat hot smoked salmon
35g capers, drained and rinsed
150ml single cream
15g fresh dill, fronds picked
1 On a lightly-floured surface, roll out the pastry and use it to line a 35cm x 13cm flan tin (alternatively, you can use a 26cm circular flan tin). Trim any overhanging pastry and prick the base with a fork. Chill in the fridge for 20 mins. Meanwhile, preheat the oven to 200C/Fan 180C/Gas 6.
2 Once chilled, remove from the fridge, line with foil and fill with baking beans. Bake for 10 mins, remove the foil and beans and bake for a further 10-12 mins, or until the pastry is crisp. Set aside to cool.
3 Heat the oil in a pan and gently fry the onion for 5 mins, or until soft and golden. Spread over the pastry base, then flake over the salmon and capers.
4 In a bowl, beat the eggs, cream and milk together, then stir in the dill and season to taste. Pour into the pastry case and bake for 35-40 mins, or until firm and golden. Leave to cool before slicing into portions.