What to Make: Salmon, Prawn & Asparagus Tart


What to Make: Salmon, Prawn & Asparagus Tart
  1. What to Make: Salmon, Prawn & Asparagus Tart
    image.ie
    Salmon, Prawn & Asparagus Tart This is like a really posh quiche, packed full of salmon, king prawns and asparagus.... The post What to Make: Salmon, Prawn & Asparagus Tart appeared first on Image…
    Food

Salmon, Prawn & Asparagus Tart

This is like a really posh quiche, packed full of salmon, king prawns and asparagus. I think tarts like these should have more filling than egg mixture and this is a great example of that. Try to use sustainable fish – a lovely alternative to salmon is rainbow trout or even smoked haddock. Just be careful of the seasoning if you use smoked fish.

Serves 6

Ingredients

For the filling 2 x 150g pieces skinless salmon fillet 180g peeled raw king prawns, thawed if frozen 1 tbsp fresh dill ½ tsp chilli flakes 1 tsp finely chopped garlic (jarred or fresh) grated zest of 1 lemon olive oil 200g fresh asparagus spears 4 eggs 80ml double cream 50g Gruyère, grated 100g Parmesan, freshly grated beaten egg, for egg wash salt and freshly ground black pepper fresh chives, to garnish

For the pastry 250g plain flour, plus extra for dusting 1 tsp dried parsley 125g cold unsalted butter, cubed 2 medium egg yolks 50ml ice-cold water

Method Preheat the oven to 160°C fan (180°C/gas mark 4).

First start the filling. Make a foil pouch and put in the salmon, prawns, fresh dill, chilli, garlic, lemon zest and a seasoning of salt and pepper. Drizzle over some olive oil and seal the parcel. Place on a baking tray and bake for 12-15 minutes until the salmon will flake when nudged with a fork and the prawns are pink. Remove from the oven, fold open the parcel and leave to cool. Leave the oven on.

To make the pastry, put the flour, dried parsley and a pinch each of salt and pepper into a large bowl and mix together. Add the cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs.

Drop in the egg yolks and mix in with your hands, then slowly add enough of the cold water to bring together into a dough (you might not need all of the water). Knead lightly just until smooth – do not handle too much – then wrap and chill for about 15 minutes.

Bend each asparagus spear and snap off the woody end. Blanch the asparagus in a pan of boiling salted water for 1 minute. Drain, then slice in half lengthways. Set aside.

Mix together the eggs, double cream and some salt and pepper in a bowl. Add the Gruyère and most of the …

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