Smoked Salmon Souffle Tart

Recipe for: FISH – SMOKED SALMON SOUFFLE TART

 

Ingredients: 

·        ½ x 375g pack shortcrust pastry

·        50g/ 2oz plain flour

·        50g/ 2oz butter

·        300ml/ ½ pt milk

·        3 large eggs, separated

·        Zest of ½ lemon

·        1 tblsp chopped dill

·        100g smoked salmon pieces

·        150g goat’s cheese, crumbled

 

Method: 

1.      Heat oven to 180C fan

2.      Lightly grease a 22cm tart tin

3.      Roll out the pastry on a floured board and line the greased tin with it, leaving excess overhanging the edge

4.      Line with baking parchment and baking beans

5.      Bake blind for 15 minutes

6.      Remove paper and beans and bake for another 10 minutes

7.      Meanwhile make the filling, starting with the sauce mixture

8.      Heat the butter in a small pan, adding the flour, letting it cook out

9.      Add the milk and stir until the sauce thickens

10.   Stir in the egg yolks, lemon zest, dill and seasoning

11.   Take off the heat

12.   In a clean bowl beat the egg whites until they hold their shape

13.   Fold carefully into the sauce

14.   Once the pastry case is ready, build the tart

15.   Place torn pieces of smoked salmon on the base

16.   Add half the crumbled goat’s cheese

17.   Spoon over the soufflé sauce

18.   Finish with more salmon pieces, the rest of the goat’s cheese and a few sprigs of dill

19.   Bake for 25-30 minutes until puffed up and golden

20.   Remove from the oven and trim the pastry edges