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Kedgeree-style salmon tart recipe

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Our gently spiced salmon tart recipe, made with peas and fresh dill, is a feast for all the senses. Plus, it's simple to make and great for sharing. See method

Serves 10
25 mins to prepare and 45 mins to cook
737 calories / serving

Ingredients

260g plain flour, plus extra for dusting
130g salted butter, fridge-cold and cut into cubes
1 tsp tumeric
1 tbsp freshly ground black pepper
7 free-range eggs, at room temperature, plus 1 yolk
500g boneless salmon half side
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
5cm piece fresh ginger, peeled and finely grated
1 red chilli, finely chopped
3 tsp mild curry powder
120g frozen peas
2 tbsp finely chopped fresh dill, plus extra for garnish
400ml whipping cream
mango chutney and watercress, to serve (optional)

Each serving contains

Energy
3065kj
737kcal 37%
Fat
58g 83%
Saturates
29g 143%
Sugars
3g 3%
Salt
0.6g 10%

of the reference intake
Carbohydrate 29.5g Protein 26.9g Fibre 2.7g

Method

For the pastry, put the flour, butter, turmeric, black pepper, the extra egg yolk and 7 tbsp cold water in a food processor and pulse until the mixture just begins to bind together. Tip the pastry onto a lightly floured work surface and shape into a ball. Roll the pastry out to about 5mm thick and use it to line a 30cm loose-bottomed fluted tart tin, gently pressing it into the edges. Trim off any excess pastry with a sharp knife and prick the base with a fork. Chill for 30 mins.

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Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the salmon in a frying pan or shallow casserole dish, skin side down, and just cover with water. Bring to the boil, then cover and simmer for 5 mins. Remove from the heat and transfer the salmon to a bowl. When the salmon is cool enough to handle, remove and discard the skin. Flake the salmon into large chunks.
Bring a pan of water to the boil, add 3 eggs and simmer for 7½ mins. Transfer to a bowl of iced water and allow to cool. When cool enough to handle, peel and cut in half.
Heat the olive oil in a frying pan over a medium-high heat. Fry the onion for 5 mins until softened and starting to colour. Add the garlic, ginger and chilli to the pan and fry for 1 min before stirring in the curry powder and frying for a further 1 min. Tip the mixture into the bowl with the salmon. Stir in the peas and dill.
Fill the pastry case with baking paper and baking beans and blind-bake for 15 mins. Remove the baking paper and baking beans. Bake for a further 5 mins until the pastry is golden and dry to the touch.

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In a jug, beat together the remaining 4 eggs and the double cream; pour over the salmon mixture. Mix to just combine, being careful not to break up the salmon too much. Tip the mixture into the pastry case and arrange the hard-boiled egg halves on top, yolk side up, and gently push into the salmon mixture. Bake for 25-30 mins until the filling is just set with a slight wobble. Allow to cool in the tin for 20 mins before removing. Serve warm with a dollop of mango chutney and a watercress salad, if you like.