Smoked salmon and watercress tart

Recipe from: 11/25/1998 12:00:00 AM
Ingredients 12
Servings 8
Time

Ingredients

  • 400
    g
    shortcrust pastry
  • FILLING
  • 1
    onion, diced
  • 6
    eggs
  • 100
    g
    watercress, trimmed and chopped
  • 250
    g
    mascarpone cheese
  • 150
    ml
    sour cream
  • salt and milled black pepper
  • 150
    g
    smoked salmon or smoked trout, slices
  • GARNISH
  • mascarpone cheese flavoured with horseradish sauce
  • rolled smoked salmon slices
 

Method

 
Preheat oven to 200 ºC. Line a well-greased 30 cm diameter, loose-bottomed pie dish with pastry. Prick base all over with a fork. Refrigerate or freeze for 20 minutes. Bake for 15 minutes. FILLING: Place all ingredients, except salmon and garnish, in a bowl. Beat well, then pour into prebaked pastry case. Bake for 20 to 30 minutes or until set. Cool. Top with smoked salmon. Garnish with dollops of mascarpone cheese flavoured with a little horseradish sauce and extra salmon slices.
 

Read more on: fish/seafood  |  bake
 

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