Yesterday, I discovered a packet of smoked salmon, hiding in the side door of our fridge. It was meant for Christmas day, but never got eaten. With the 'used by' date looming, I took off to the shops to get the ingredients to make this tart for dinner. The recipe had been torn out of a very old copy of 'Interiors' magazine. I adjusted it slightly. In the original recipe, there were more capers, but I didn't have enough. Not to mention the capers that were put in were quickly picked out by the little monkeys.
"I don't like anything green!"
But apart from that, we all loved it. Very decadent in every way, next time I would make for a special lunch or perhaps a Mother's Day brunch.
Smoked Salmon Tart
serves 4-6
• 6-7 sheets filo pastry
• 1/2 cup butter (melted)
• 200 grams smoked salmon (roughly chopped)
• 1 cup mascarpone
• 1 cup sour cream
• 6 egg yolks (light beaten)
• 1 - 2 tablespoons capers (drained or rinsed)
• zest of 1 lemon
• black pepper
Preheat oven to 180 degrees. Line a six cup quiche dish with the filo pastry sheets, brush each sheet with melted butter as you go. Crimp the edges with your fingers to make a neat edge. Combine the mascarpone, sour cream, egg yolks, capers, lemon zest and pepper in a large mixing bowl and mix well with a fork. Gently fold in the salmon and pour into the prepared pastry. Bake in the oven for 30-35 minutes until the pastry is golden and the filling is just set. remove from the oven and allow to sit for 5 minutes before serving.
Mmmmmmm.
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