Smoked Salmon Tart with Red Onion, Dill & Horseradish Cream

preparation 15 minutes, plus 30 minutes chilling time
cook time 1 hour
Serves 7

Ingredients Method

225g plain flour, sifted
110g Kerrygold butter, cubed, plus extra for greasing
1 free-range egg, beaten
A pinch of salt
For the filling:
250g smoked salmon, snipped into pieces
4 free-range eggs
300ml single cream
2 tbsps chives, finely chopped
Sea salt and freshly ground black pepper
For the cream:
200ml crème fraiche
1 tsp lemon juice
1 tsp Dijon mustard
1-2 tbsps horseradish sauce
1 tbsp dill, finely chopped
1 small red onion, peeled and finely chopped
A pinch of sugar
Sea salt and freshly ground black pepper

Place the flour and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz for another few seconds or until the mixture looks as though it may just come together when pressed. You might need to add a little more egg, but not too much as the mixture should be just moist enough to come together. Reserve any leftover egg to use later.

With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or a plastic bag and chill for at least 30 minutes.

Preheat the oven to 180°C/350°F/ Gas Mark 4. Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin with foil, greaseproof paper or baking parchment. Fill with baking beans or dried pulses, then place in the oven and bake blind for 15–20 minutes or until the pastry feels dry in the base. Take it out of the oven, remove the baking beans and paper, brush the base of the pastry with any leftover beaten egg then bake for another 3 minutes or until lightly golden. Remove from the oven and set aside.

For the filling, whisk together the eggs and cream. Stir in the salmon and chives and pour into the pastry shell. Place in the oven and cook for about 30-40 minutes until the top is golden and the mixture is set.

As the tart bakes, make the horseradish cream. Mix all the ingredients together in a bowl, season and place in the fridge until you’re ready to serve.

When the tart is baked, remove from the oven and place on a wire rack to cool. Allow to cool, then cut in to slices and serve with a spoon of the horseradish cream.

Ingredients

225g plain flour, sifted

110g Kerrygold butter, cubed, plus extra for greasing

1 free-range egg, beaten

A pinch of salt

For the filling:

250g smoked salmon, snipped into pieces

4 free-range eggs

300ml single cream

2 tbsps chives, finely chopped

Sea salt and freshly ground black pepper

For the cream:

200ml crème fraiche

1 tsp lemon juice

1 tsp Dijon mustard

1-2 tbsps horseradish sauce

1 tbsp dill, finely chopped

1 small red onion, peeled and finely chopped

A pinch of sugar

Sea salt and freshly ground black pepper

Method

With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or a plastic bag and chill for at least 30 minutes.

As the tart bakes, make the horseradish cream. Mix all the ingredients together in a bowl, season and place in the fridge until you’re ready to serve.

When the tart is baked, remove from the oven and place on a wire rack to cool. Allow to cool, then cut in to slices and serve with a spoon of the horseradish cream.