Read & cook

Salmon tart is wonderful served with a salad that includes fennel, as the two go together beautifully.

SMOKED SALMON, CAPER, DILL AND GOAT’S CHEESE TART

1 blind-baked 25-26cm shortcrust pastry tart shell, in its tin
5 x 60g eggs
300ml milk
150ml cream (sour cream or creme fraiche)
1 tsp sea-salt flakes
¼ tsp freshly ground nutmeg
good grinding of black pepper
2 tbsp finely chopped dill
2 tbsp finely chopped chives
200g smoked salmon, torn into bite-size pieces
1 ½ tbsp capers (salted, if possible)
100g soft feta or marinated
goat’s cheese, drained and lightly crushed
herb sprigs and leaves, to garnish

Preheat the oven to 175°C. Sit the tart tin with the cooked pastry shell on a baking sheet, then set aside.

In a large bowl, lightly whisk the eggs to break them up. Add the milk, cream, salt, nutmeg and pepper, then whisk