Salmon, Prawn & Asparagus Tart

by Candice Brown


"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."

Ingredients

  • 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
  • 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

  1. Preheat the oven to 160°C fan.
  2. Filling: Make a foil pouch, add 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 to touch. Remove from oven, fold open the parcel and leave to cool. 
  3. Pastry: Put flour, dried parsley, salt/pepper into a large bowl and mix together. Add the cubed butter and rub it in with your fingertips to make  breadcrumbs.
  4. Drop in the egg yolks and mix in with your hands, slowly add enough cold water to bring together into a dough. Knead lightly just until smooth – do not handle too much – then wrap and chill for 15 minutes.
  5. Bend each asparagus spear and snap off  woody end. Blanch the asparagus in a pan of boiling salted water for 1 minute. Drain, then slice in half length-ways. Set aside.
  6. Mix together eggs, double cream and some salt and pepper in a bowl. Add the Gruyère and most of the Parmesan and mix through.
  7. Roll out pastry and use to line 20 x 24cm rectangular fluted tin with loose bottom.  Bake blind for 15 mins. Brush the pastry with egg wash, then bake for a further 5 mins until golden brown.
  8. Gently flae the salmon into chunks, spread in the pastry case. Add the prawns, followed by asparagus. Pour over the egg mix, sprinkle with reserved Parmesan. Bake for 15-20 mins until filling is golden and just set.
  9. Leave to cool before trimming off pastry edges. Garnish with fresh chives.

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