Name: Blackened salmon tarts with mango salsa
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 1
Ingredients: 2.50 gm paprika; 1.25 gm ground cumin; 1/2 tsp ground coriander; 1/2 tsp dried oregano; 1/2 tsp cayenne; 1/2 tsp ground allspice; 1/2 tsp garlic powder; 2 x 120g skinless salmon fillets, deboned; 2 sheets frozen shortcrust pastry, thawed (or 4 savoury tart cases. See note.); 18.20 gm olive oil; 200ml creme fraiche or sour cream; 20.00 ml salmon roe (see note); Pea shoots (see note), to serve (optional); 1 mango, finely chopped; 1 Lebanese cucumber, finely chopped; 5.00 gm caster sugar; 21.00 gm lime juice; 12.20 gm fish sauce; 2 small red chillies, seeds removed, finely chopped; 20.00 ml finely chopped coriander; 1/2 small red onion, very finely chopped

Blackened salmon tarts with mango salsa

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Prep Time:
55 minutes

Cook Time:
20 minutes

Total Time:
75 minutes

Elevate special occasions with a gourmet salmon appetizer.

Ingredients:

2.50 gm paprika
1.25 gm ground cumin
1/2 tsp dried oregano
1/2 tsp cayenne
1/2 tsp ground allspice
1/2 tsp garlic powder
2 x 120g skinless salmon fillets, deboned
2 sheets frozen shortcrust pastry, thawed (or 4 savoury tart cases. See note.)
18.20 gm olive oil
200ml creme fraiche or sour cream
20.00 ml salmon roe (see note)
Pea shoots (see note), to serve (optional)
1 mango, finely chopped
1 Lebanese cucumber, finely chopped
5.00 gm caster sugar
21.00 gm lime juice
12.20 gm fish sauce
2 small red chillies, seeds removed, finely chopped
20.00 ml finely chopped coriander
1/2 small red onion, very finely chopped

Instructions:

Mix spices on a plate. Season salmon with the spice mixture and refrigerate for 30 minutes. Preheat the oven to 180°C. Use the pastry to line four 9cm loose-bottomed tart pans, prick bases with a fork, and chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind bake for 10 minutes, remove paper and weights, then bake for an additional 5 minutes until golden brown. Allow to cool.
Make the salsa by mixing the ingredients in a bowl, then refrigerate until serving.
In a heated pan with oil on medium-high heat, sear salmon for 2 minutes on each side until charred evenly but rare in the center.
Fill tart cases with a spoonful of creamy creme fraiche. Break up the salmon into small pieces and distribute evenly over the tarts. Finish with a dollop of salsa and roe on each tart, then decorate with delicate pea shoots.

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