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Smoked salmon and basil tart with lemon and parsley salad
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Indulge in a nutritious salmon quiche paired with a refreshing side salad.
Ingredients:
  • 2 eggs, plus 1 egg yolk
  • 200ml creme fraiche or light sour cream
  • 82.50 ml basil leaves, finely chopped
  • 250g sliced smoked salmon, chopped
  • 2 lemons
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 2 baby fennel bulbs, very thinly sliced
  • 50g capers, rinsed, drained
  • 225g plain flour
  • 110g chilled unsalted butter, chopped
  • 25g parmesan
Instructions:
  • In a food processor, blend flour, butter, and a pinch of salt until it looks like fine breadcrumbs. Add parmesan and 1/4 cup (60ml) water and process until a ball of pastry forms. Wrap in plastic and chill for 15 minutes.
  • - Preheat your oven to 180°C and grease a 24cm loose-bottomed tart pan. - Roll out the pastry to 3mm thickness on a lightly floured surface, then line the tart pan with it. - Cover the pastry with baking paper and fill it with pastry weights or uncooked rice. - Blind-bake for 10 minutes, then remove the paper and weights and bake for another 5 minutes until golden brown.
  • In a bowl, combine eggs, extra yolk, creme fraiche, and season with pepper. Stir in the basil. Spread salmon over tart base, pour filling over it. Bake for 30 minutes until set.
  • Zest the lemons into a large bowl. Remove the skin and pith, then carefully cut the lemon segments away from the membrane. Combine the segments with parsley, fennel, capers, oil, salt, and pepper in the bowl and toss together.
  • Allow the tart to cool for 10 minutes, then slice it and enjoy alongside the salad.

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