It was Good Friday and I was looking for an Easter Egg for The Hubs. I had headed to Dundrum after work for a bit of shopping and to stock up on food for the holiday weekend. As usual, when I have money in my pocket and need to buy something, I can't find a thing, but I did spy a bag of poached salmon fillets in M&S reduced to clear. Sure it would be a sin not to, right? And you have to eat fish on Good Friday...
Those who know me also know that eating fish on Friday in our house is a complete rarity but I couldn't resist a chance to use these in a tart packed full of spring vegetables. It takes minutes to assemble and just 45 minutes to bake, serving 4 for tea (with lots of salad) or 6 for a light lunch. It would be equally delicious using some Goatsbridge smoked trout fillets or some hot smoked salmon instead
Poached Salmon & Spring Vegetable Tart
300g Shortcrust Pastry
1 bunch Spring Onions, trimmed and finely chopped
100g frozen Petit Pois
1 bunch Asparagus, peeled and trimmed
200ml Creme Fraiche
2 medium Egg Yolks
25g Parmesan, grated
2 tbsp Chives, snipped
Salt & Pepper
200g Poached Salmon, flaked
Preheat the oven to 190c/Gas Mark 5. Like a 10-inch loose bottomed tart tin with the pastry, bringing it up and over the sides. Cover the base with a sheet of baking paper and baking beans. Bake for 10 minutes until the pastry is golden & the base is dry. Remove from the oven & leave to one side while you make the filling.
Heat the butter in a frying pan, add the spring onions and cook for 5 minutes on a low heat. They need to be soft, but not take on any colour. Scoop the spring onions out of the pan into a bowl & add the frozen petit pois. Now toss the asparagus spears in the pan for 3-4 minutes and then put on a plate to cool off.
Beat the creme fraiche, egg yolks, parmesan, chives & seasoning together in a bowl. Add the spring onions & peas and mix well.
Scatter the salmon on the base of the tart, pour over the creme fraiche mixture and then top with the asparagus spears. Bake for 30 minutes until golden & puffy.