Salmon and hollandaise tart
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 350g shortcrust pastry
- 300g hot-smoked salmon
- 2 tbsp drained
hollandaise
- 250g unsalted butter
- 4 egg yolks
- 1 tsp tarragon white wine vinegar
- 1 lemon
- 1 bunch tarragon, leaves finely chopped
Method
- STEP 1
Heat the oven to 190c/fan 170c/gas 5. Roll out and line a 20-21cm tart tin with pastry.
Prick the tart with a fork and line it with baking parchment and baking beans.
Bake blind for 15 minutes and then remove the paper and bake for another 10 minutes to dry out the base and cook the pastry through. - STEP 2
Break up the salmon, put it in the tart case, and sprinkle over half of the capers.
- STEP 3
Melt the butter and skim off the white foam.
Whisk the egg yolks and vinegar in a glass bowl, set it above (but not touching) a pan of simmering water and whisk until the mixture thickens.
Take the bowl off the heat and gradually whisk in the buter a knob at a time, until the hollandaise is thick and creamy.
Season with a squeeze of lemon juice, some salt and pepper and add a splash of water to make a spoonable consistency.
Stir in most of the tarragon and spoon this over the salmon in the tart.
Put any leftover into a jug to serve on the side. Finish with the remaining tarragon and capers.
