Smoked Salmon Prawn and Leek Tart

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Smoked Salmon Prawn and Leek Tart

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Try this beautiful smoked salmon prawn and leek tart created by Michelin star chef Oliver Dunne perfect for Christmas lunch

Ingredients

  • 200g Smoked Salmon (finely sliced)
  • 200g Fresh Prawns
  • 1 Leek (diced)
  • 1 Celery Stick (diced)
  • ½ Lemon Zest (grated)
  • 1Tbsp Capers
  • 150ml Cream
  • 1 Whole Large Egg
  • 1 Tbsp Grated Parmesan
  • 1 Tbsp Chopped Parsley
  • 1 Pkt Short Crust Pastry
  • 20g Butter

Instructions

  1. Melt the butter in a small sauce pan & fry the diced celery for 2-3 minutes, then add the leek & cook for 1 min more. Add the prawns & cook until white on the outside but still pink in the centre then remove from the heat.
  2. Put the smoked salmon, capers, parsley & lemon zest in a large bowl and stir everything together.
  3. Beat the egg and add to the cream & parmesan.
  4. Roll out the pastry and bake blind @ 180°C for 25 min.
  5. When cooked mix the cream mix & the fish together.
  6. Pour mix into tart base and cook for 30 min at 160°C until it wobbles like jelly in the centre when moved slightly
  7. Serve with side salad.
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