|Smoked Salmon Tarts
Ingredients; Pastry 75g Quinoa Flour 75g Rice Flour 65g Butter, diced For a dairy free version use Vegetable Shortening (Trex) 35g Hazelnuts, skinned & lightly toasted ¼ Tsp Gluten Free Baking Powder 1 Medium Egg 25ml Cold Water Filling 65g Cashew Nuts 115ml Water 30g Rapeseed Oil Zest of 1 Lemon 10ml Lemon Juice 200g Roast/Hot Smoked Salmon, flaked 50g Spring Onions, finely chopped Sea Salt & Freshly Ground Black Pepper
Preparation & Method
Preheat the oven to 180?/Fan 160?.
To make the pastry, place the quinoa and rice flours into a bowl and rub in the butter or Trex,
using your finger tips until the mixture resembles fine breadcrumbs.
Blitz the hazelnuts in a food processor until they are finely ground
(a similar texture to ground almonds) and then add to the bowl along with the baking powder.
Mix togetherthen add the egg & water and using a knife cut it through the flour mixture, bring it together into a ball using your hands.
Divide the pastry into 4 equal pieces and place one in between two sheets of cling film.
Roll out into a circle slightly larger than the tin and peel off the top layer of cling film.
Slide your hand underneath the bottom layer of cling film and carefully flip it over onto the tin.
Press the pastry into the edges of the tin and then peel away the film.
Finish lining the tin and cut away any excess.
Repeat with the rest of the pastry.
Line the pastry cases with baking parchment and baking beans and bake blind for 20 minutes.
Remove the paper and beans and then return to the oven for a further 5 minutes.
Whilst the pastry is cooking blend together the cashew nuts, water and half of the lemon zest until it is smooth and creamy.
Next add the oil and lemon juice and blend again then season to taste.
When the pastry cases are cooked, divide half the salmon,
spring onions and remaining lemon zest between the 4 cases, then spoon over the cashew cream.
Finally top with the rest of the salmon, spring onions and lemon zest and bake for 20 minutes or until the centres are set.
Eggs en cocotte with hot-smoked salmon,|
leeks and peas recipe
Potato Cakes With Hot Smoked Salmon
Hot Smoked Salmon Tart with Rocket and Crème Fraîche
Hot Smoked Salmon and King Prawn Pie
25g plain flour
150ml Crème Fraîche
2tbsp chopped fresh parsley
200g Golden Roast Smoked Scottish Salmon, skin removed
240g Cooked Peeled Jumbo King Prawns
4 sheets filo pastry
Preheat the oven to 190C/170C Fan/Gas 5.
Melt 25g butter in a heavy-based saucepan, add the flour and stir over the heat for 30 seconds.
Remove the pan from the heat and gradually whisk in the milk.
Return the pan to the heat and, stirring continuously, slowly bring to the boil. Whisk in the crème fraîche.
Add the parsley and season with salt and pepper.
Break the salmon into large flakes and carefully add to the sauce with the prawns.
Transfer to an ovenproof dish.
Melt the remaining butter.
Brush each sheet of filo pastry with the butter and loosely scrunch up on the top of the fish.
Bake for 20-25 minutes until the top is lightly browned and the filling hot.
Tip: Keep the filo pastry covered with a damp tea towel as you prepare each sheet or it will dry out.
Hot smoked salmon potato salad with asparagus and horseradish dressing.
680g of new potatoes
160g of asparagus
60g of spring onions, finely sliced
160g of hot-smoked flaked salmon, shredded
50g of creamed horseradish
50g of crème fraîche
salt to season
pepper to season
Cut the new potatoes in half and steam or boil for 15-20 minutes.
Cool under cold running water and drain.
Steam the asparagus spears until tender, roughly for 3-4 minutes.
Drain and set aside
In a large bowl, mix the spring onions, crème fraiche, creamed horseradish and season
Add the potatoes, asparagus and smoked salmon to the salad bowl and mix.
Spaghetti with hot-smoked salmon, rocket & capers .
Heat 2 tbsp of the oil in a small frying pan until hot.
Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often.
Tip into a small bowl. (You can prepare these several hours ahead.)
Cook the pasta in plenty of gently boiling well-salted water until al dente.
Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies.
Warm gently over a low heat so they flavour the oil - but don't let the garlic fry.
Drain the pasta and tip it into a warmed very large serving bowl.
Quickly add the lemon zest and capers to the oil, then pour over the pasta.
Toss well, add the rocket and salmon and toss again - take care not to break up the salmon too much.
Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.