Salmon & Broccoli tart

This is a really lovely light supper or lunch dish for four people and doesn’t take long to prepare and cook. If you happen to have any leftover cooked salmon this is a perfect way to use it up.

Ingredients

300 g of fillet of salmon

250 g of small broccoli florets

Packet of puff pastry

2 tbs Creme fraiche

3 large eggs

1 lemon

½ litre of water

Salt, pepper & grated nutmeg

Method

Poach the Salmon gently in a pan with ½ litre of water, juice of a lemon and salt & pepper until cooked (I put the fish into cold water which I bring to the boil, turn off and leave for about 5 minutes).

Put salmon to one side to cool. Once cooled drain and flake the fish and discard the liquid (could be used for fish stock).

Cook the broccoli florets in boiling water until al dente. Drain and plunge into cold water to keep the colour nice and bright.

Roll the puff pastry out to fit the lightly greased or lined flan tin and trim to fit. We’re lucky in France because we buy it pre-rolled and cut for a round flan dish.

Whisk the eggs and a pinch of salt & pepper up to together in a bowl. When light and fluffy gently fold in the crème fraiche and add the cool, flaked salmon.

Pour the mixture into the flan case and carefully arrange the broccoli florets on the top.

Sprinkle a little grated nutmeg over the finished dish and place in a preheated oven (200 degrees) for about 30 minutes.

When cooked serve with water cress or a green salad. As an alternative you could serve it with the Crunchy winter salad which I posted on the blog a couple of weeks ago.