Salmon tart with hot salsa dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Sheets filo pastry; thawed if frozen | |
| 15 | grams | Unsalted butter; melted (1/2oz) |
| 300 | grams | Salmon fillet or tail; (10oz) |
| A stick of lemon grass; bruised | ||
| 75 | grams | Cooked broad beans; (3oz) |
| 2 | teaspoons | Clear honey |
| 1 | tablespoon | Coarse-grain mustard |
| 1 | tablespoon | Balsamic vinegar |
| A pinch of chilli powder cayenne pepper | ||
| 4 | larges | Ripe tomatoes; skinned and chopped |
| ½ | Onion; finely chopped | |
| 2 | Red chillies; de-seeded if wished | |
| 8 | Halves of sun-dried tomatoes in seasoned; drained | |
| ; oil | ||
Directions
GENERAL
FOR THE FILLING
FOR THE SALSA
Preheat the oven to Gas Mark 4/180 C/350 F.
Lightly oil the base and sides of a 20cm (8inch) round flan tin and lay 2 sheets of pastry across the base, overlapping in the middle. Brush with melted butter and mould the pastry into the sides of the tin, allowing the excess pastry to hang over the edge.
Repeat the process, laying the pastry sheets at an angle to form the points of a star around the circumference of the tin. Trim the edges if they overhang too much.
Bake the pastry case in the oven for 15 minutes until crisp and golden.
Place on a wire rack to cool.
For the filling, place the salmon in a large frying-pan with the bruised lemon grass and just enough water to cover.
Poach the salmon for 15-20 minutes until cooked. Remove the salmon form the pan and drain.
When cool enough to handle, remove the skin and the bones (if necessary) from the fish and flake the flesh.
To make the salsa, place all the ingredients in a blender or food processor and blend until finely chopped. Toss the salmon and broad beans in the salsa and spoon the mixture into the prepared pastry case. Serve immediately.
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