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.