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Smoked Salmon Goats Cheese Tart

This mouth-watering recipe is adapted from one shared by our friends at Woodbridge Smokehouse, whose delectable hot smoked salmon.

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Ingredients

  • 200g Woodbridge Hot Smoked Salmon, set aside a few pieces for garnish
  • 2 sheets shortcrust pastry
  • 6 free range eggs
  • 200ml crème fraîche
  • 1/2 tsp sea salt
  • 100g marinated goats cheese, drained and oil discarded
  • 2 tbsp fresh dill sprigs, plus extra for garnish

Method

  1. Preheat oven to 200C and line the base & sides of a non-stick springform tin using both sheets of pastry, overlap in the centre and use your fingers to gently press the seams together to seal.
  2. Roll the edges down to form a rustic free-form edge & trim any excess.
  3. Combine eggs, crème fraîche & sea salt in a mixing bowl, whisk gently to combine and pour into pastry base.
  4. Flake the salmon fillet over the top of the egg mixture and crumble small pieces of goats cheese around the salmon.
  5. Sprinkle with fresh dill sprigs.
  6. Bake in the oven for 30 mins, until golden and the middle is just set.
  7. Sprinkle with reserved salmon pieces & extra dill prior to serving.