Nothing says summer like salmon, and this zesty smoked salmon and spring onion tart, with dill, watercress and cream, sure packs a flavoursome punch.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a 23cm (9in) fluted tart tin with the rolled out pastry, making sure the pastry is pushed well into the corners. Leave the edges untrimmed and chill until firm.
- When the pastry is firm, line with nonstick baking paper and fill with baking beans. Bake for 15 minutes until the pastry is starting to set and then remove the paper and beans and continue cooking for 5 minutes or until golden.
- Remove the pastry case from the oven and while still warm, use a sharp serrated knife to carefully trim the excess pastry flush to the tart tin.
- Combine the salmon, spring onions, dill and watercress, and then spoon into the cooled pastry case. Mix together the eggs, cream, milk and nutmeg, season to taste, and carefully pour over the salmon mixture. Place on a low shelf in the oven and bake for 30-40 minutes or until the mixture is set.
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