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Salmon and fennel tart with cucumber salad
Salmon and fennel tart with cucumber salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Fennel and dill complement fish and cucumber pairs perfectly with salmon.
Ingredients:
  • 1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed
  • 1 x 210g can red salmon, drained, flaked
  • 100g (1/3 cup) Cottage Cheese
  • 65g (1/4 cup) sour cream
  • 20.00 ml finely grated lemon rind
  • 1 small fennel bulb, ends trimmed, thinly sliced
  • Sour cream, extra, to serve
  • 2 Lebanese cucumbers
  • 21.00 gm fresh lemon juice
Instructions:
  • Preheat the oven to 220°C, then line a large baking tray with non-stick baking paper and place the pastry sheet on top.
  • In a bowl, mix together the salmon, cottage cheese, sour cream, and lemon rind. Season with salt and pepper. Spread this flavorful mixture over the pastry, leaving a 1cm border. Top with onion and fennel before baking in the oven for 10 minutes until golden.
  • Prepare the cucumber salad by splitting the cucumbers lengthwise and removing the seeds with a spoon. Slice thinly, then toss with dill, lemon juice, olive oil, salt, and pepper in a bowl.
  • Cut the pastry into quarters and arrange on individual serving plates. Garnish with dollops of sour cream and accompany with a side of refreshing cucumber salad.

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