Salmon & spinach tart

Salmon & spinach tart

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach

Nutrition: per serving
NutrientUnit
kcal486
fat32g
saturates14g
carbs29g
sugars2g
fibre1g
protein19g
salt1g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.

  • STEP 2

    Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.

  • STEP 3

    Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.

Goes well with

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    Rating: 5 out of 5.17 ratings
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