Sour Cream Salmon Tart with Field Mushrooms
Ingredients
2 Tassal Tasmanian Hot Smoked salmon portions
1 ½ cups flour
100g butter
¼ cup parmesan cheese, grated
¼ tsp cracked black pepper
50ml iced water
1 cup sour cream
2 eggs
2 tsp fresh dill, chopped
1 lemon, thinly sliced
8 large field or portobello mushrooms
50ml olive oil
6 cloves of roasted garlic
Method
Pre heat oven to 190˚C. Remove skin from Tassal Hot smoked salmon portions and flake salmon into small chunks. Place the flour, butter, parmesan cheese and black pepper into the work bowl of a food processor and process until flour resembles fine bread-crumbs. Add the iced water a little at a time and process until dough forms a stiff ball. Remove the pastry from the food processor, wrap in plastic and refrigerate for 30 minutes. Roll pastry out on a lightly floured surface to fit a large rectangular loose based flan tin 35cm x 15cm. Press pastry firmly into the tin and trim edges. Whisk together the sour cream, eggs & dill. Into the pastry base arrange the flaked Tassal salmon and sliced lemon. Pour over the sour cream & egg mixture. Place the tart into the pre- heated oven and bake for 40 minutes until golden. Toss the mushrooms in the olive oil and place in an oven proof dish with the roasted garlic and bake for 15 minutes with the tart. Serve the tart sliced accompanied with the field mushrooms as a light meal, brunch, or serve cold with salad.
