25 July 2010
LUXURIOUS SALMON TART
300g pre-rolled flaky pastry
4 tablespoons Village Press extra virgin olive oil
- 2 tablespoons butter
- 3 large onions, sliced
- 2 teaspoons fennel seeds
- 200g Regal sliced cold smoked salmon)
- ½ cup Crème Fraiche
- 2 tablespoons Mandy’s Horseradish
- 1 small jar of salmon caviar
- Freshly ground black pepper and sea salt
- Fresh dill or Italian parsley, stalks removed and roughly chopped
Pre-heat the oven to 200°C. Lay the pastry out to fit a 30cm x 40cm oven tray. Allow the pastry to rest in the refrigerator for at least 30 minutes if possible.
In a heavy frying pan, heat the olive oil and butter and add the onions. Cook slowly over a gentle heat, stirring frequently until they begin to caramelise.
Ladle the onions onto the pastry and spread out evenly, and scatter the seeds over. Place in the oven and raise the temperature by 10ºC. Bake for 15-20 minutes until the pastry is puffed and golden. Meanwhile, stir the horseradish into the crème fraiche and refrigerate until needed
Finally, cover the tart with the salmon, drizzle over the horseradish flavoured crème fraiche, and top with the salmon caviar and the herbs. Serve at once by cutting into serving portions. Can be served as an entrée, a luncheon dish or with drinks as an appetiser.
Recipe by Lauraine Jacobs