Fresh Salmon & Leek Tart

Sunny summer days just call for a tart like this. Freshly poached salmon, flaked into a crisp pastry case with buttery leeks and fragrant dill.

Served with some brown bread and butter and an ice cold juice drink, its a lovely lunch for a Saturday in the garden.

Ingredients;

2 salmon fillets
pack readymade shortcrust pastry
1 large leek, sliced
1 clove garlic, chopped
handful grated cheese (gruyere or cheddar)
3 eggs
140ml double cream
50ml milk
sprig fresh dill chopped
salt & pepper
milk for brushing

Method:

Bring a pot of water to the boil and poach the salmon for about 7-8 minutes. Turn off the heat and leave to poach for another 5 minutes in the hot water. Drain and flake into large pieces.

Lightly butter a 9 inch shallow loose bottomed tart tin, and line with the pastry. Pop case in the freezer for 5 minutes.

Put the oven on to 180 C. Lightly fry the leek for 5 minutes and then add the garlic for a further few minutes. Leave to cool a little. In a jug, whisk the eggs with the milk, cream and a little salt & pepper.

Put the tart tin onto a baking sheet and sprinkle a small handful of grated cheese over the base. Top with the cooled leeks and garlic. and then the salmon. Spread around evenly and then pour over the egg/milk mix. Brush the edges of the pastry with milk.

Put into the oven for approx. 30 minutes until the centre is firm and the pastry golden. Leave to cool and serve with some buttered brown bread or fries and a salad.

Club Sandwich Salad

Its been a bit quiet here the last few days as we have been on holiday relaxing. But back home now, with a lovely long sunny day off stretching out in front of us, so am looking forward to some good food.

I love club sandwiches - and that was my plan. Chicken, bacon, lettuce and tomato with lashings of mayonnaise in between slices of toasted bread. However, The Bloke wanted a salad. Easy enough. Club Sandwich Salad it is. Same ingredients, made into a large salad with loads of flavour.

In this recipe I have quoted streaky bacon, but I used speck which is a sort of prosciutto. It can be quite difficult to buy in some places, but I buy it regularly in Borough Market in London. Streaky bacon works just as well, so have whichever you like.

Ingredients:            (serves 2)

1/4 ciabatta loaf, cubed
a little oil
2 chicken breasts, skin removed
8 rashers streaky bacon or speck
2/3 little gem lettuces, sliced
10 cherry tomatoes, halved

Dressing:
1 tsp. dijon mustard
3 tbsp. mayonnaise
1 1/2 tbsp. white wine vinegar
pinch salt
pinch black pepper
pinch sugar

Method:

Set the oven to 180 C. Toss the bread cubes in a little oil and season with salt & pepper. Pop in the hot oven for about 5 minutes, until the croutons are crisp. Set to one side.

Put the chicken breasts in between two pieces of cling film. Hit the fattest part firmly with a rolling pin or similar, until the chicken is flattened and of the same thickness. Remove the cling film and put the chicken onto a plate. Drizzle with a little oil and sprinkle with salt & pepper. In a pan, fry the chicken both sides for about 7 minutes, or until cooked through. Cover in foil and leave to rest.

Grill the streaky bacon or speck, dabbing the fat off as you grill, to make crispy strips. Make the dressing by whisking together ingredients listed above.

To assemble. In a large bowl toss the lettuce, onion and cherry tomatoes. Break the bacon into pieces and add to the salad, along with the croutons. Add the dressing and mix well. Slice the chicken into strips and place on the top of the salad and serve! Lovely.

 

 

Note: I used speck instead of bacon as I am a big fan losing as much fat as I can from a meal. Speck grills quickly and crisps up beautifully with less fat (see below).