Smoked Salmon & Scrambled Egg Tart

METHOD

Step 1

Pre-heat Oven 200*C + Stove Top. Spray the base and sides of a 24cm loose-based flan tin with a little cooking spray.

Step 2

Line the loose based flan tin with the sheet of pastry, pressing the sides firmly, cut off any excess pastry to fit tin.

Step 3

Place a sheet of baking paper into the tin and fill the centre with Baking Beans or Rice to weight pastry down whilst pastry is baking.

Step 4

Bake the pastry shell in the pre-heated oven 200*C for 12 -15 minutes until pastry is puffed and golden. Remove and cool on a wire rack.

Step 5

Whisk the eggs and sour cream together in a large mixing until well combined, season with salt & pepper.

Step 6

Melt the butter in a large non –stick frying pan over a medium heat 2 minutes, pour in the egg mixture and allow to set 1 minute, using a spatula pull the egg from the outside of the pan into the centre and repeat the process until all the egg is set. Do not stir constantly.

Step 7

To Serve place the rocket leaves into the base and sides of the tart, top with the scrambled egg. Arrange Tassal Premium Selection Smoked Salmon around the sides and centre of the tart. Finally finish with small spoons of Salmon roe.

Step 8

Serve warm.

Ingredients:

1 x 180g Tassal Premium Selection Smoked Salmon

1 large sheet of puff pastry, defrosted

12 free range eggs

1/2 cup of sour cream

40g butter

50g baby rocket leaves

50g Salmon roe

Salt & pepper to taste