Salmon and watercress tart

Salon and watercress is a classic combination and this recipe is good for picnics and party’s n or just a main meal. Also the fact that you do not need to use really good cuts of salmon for it, use tail ends that are so much cheaper than fillets

Ingredients

For the pastry case

500g/18oz

400g/14oz salmon

A little olive oil

Salt and black pepper

2 large handfuls watercress

4 free-range eggs

400ml/14floz double cream

1 onion finely dice

1garlic clove crushed

A good pinch of salt, fresh ground black pepper and nutmeg to taste

Now this should be mad in a 10inch lose bottomed pastry tart case, that is why this is a tart and not a quiche. Roll out the pastry and line the tart case then blind bake the pastry in an oven that is set at about 200c/400f 20 minutes then remove the baking beans and bake for another 5 minutes until the pastry is cooked.

Now while your oven is still nice and hot season and oil your salmon and pop that in the oven to cook it a little, you want to roast it so you can flake it but not totally cook it. As long as it is still a little pink in the middle it will be fine.

Now crack your egg and add the cream to them and whisk everything together very gently you do not want to over whisk your custard mix or you will have frothy bubbly custard and you will not get that smooth finish to it. Then season that with salt pepper and a little nutmeg.

Now wash the watercress and add it to the egg mixture, you want it to wilt in the oven but not dry out. Coating it with the egg custard helps this. Then flack the salmon in to the pastry case, place the watercress over the salmon, and top up with the custard.  Now set your oven to 180c/350f and bake for about 25muinets until the custard is set.

And that is that a very French looking salmon and watercress tart.