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  • Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers
  • Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers
  • Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers
  • Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers
  • Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers
  • Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers
  • Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers

Hederman’s Hot Smoked Irish Salmon Tart with Sea Vegetables and Wild Capers

Claire McQuillan
Serves 6 / French / Lunch, starter or main course

 This recipe uses a 25cm fluted loose bottom non–stick tin.

Timings

Prep Time: 30 mins
Cooking Time: 60 mins
Total Time: 1 hour, 30 mins

Ingredients

For the pastry

10g Hederman’s Smoked Butter at room temperature
220g plain flour plus extra for dusting
90g salted butter at room temperature
Pepper
Salt
35g very cold water
1 egg

For the filling

150g Hederman’s Hot Smoked Irish Salmon
1 handful each of sea beet, sea orach, sea blite / marsh samphire or the equivalent in seasonal greens
1 medium onion
15g butter
3 eggs
250g full fat Greek yogurt
125g full fat milk
1 scallion
2 tbsp elderberry capers or standard jarred capers
Salt and pepper

Methodology

Preheat the oven to 170°C.



To make the smoked butter pastry



Sift the flour with a pinch of salt into a large bowl. Add 1 tsp of freshly ground black pepper.

Cut the butters into small pieces and add to the flour and and rub gently into crumbs lifting your fingers up as you go to keep the mix light and not over worked.

Start to sprinkle over the cold water and mix with a knife in a cutting motion.

Once all the water is added bring the mix together with your hands and turn out on to a floured surface. It should form a solid ball at this stage but if it still feels crumbly then add a little more water. Wrap and refrigerate for 20 minutes.



in the meantime



While the pastry is relaxing chop the onion very finely and fry in the 15g of butter on a very low heat for 10 minutes until very soft and translucent but not browned. Allow to cool. Roughly chop all of the sea greens and finely slice the scallion into small rings.



Back to the pastry…

Use a pastry brush to lightly oil the tart tin. Roll the chilled pastry out on a floured surface to around 2–3mm thick and around about 3cm bigger than the tart tin. Lift gently and place loosely into the tin so as not to stretch it.

Using your thumb work the pastry into each crevice very gently ensuring that the pastry thickness is kept even the whole way round. Let the excess pastry hang over the edge – we will be slicing it off at a later stage when the tart is cooked. Dot the base really thoroughly with a fork.

Place the tart case into the oven and allow to bake for 15 minutes. It should be golden brown so if it still looks pale around the edges leave it in for another 3 minutes. Take a pastry brush and paint the surface with some beaten egg and pop it back in to set for another few minutes.



To Finish

Meanwhile, in a bowl whisk together the eggs, milk and yogurt and season with a pinch of salt and a generous twist of pepper.

Flake the salmon into large chunks and add to the mix with the greens and cooled fried onion.

Gently pour all of the filling into the cooked pastry case, sprinkle the capers and scallions evenly across the top and place back in the oven.

Cook for 30 – 40 minutes until set in the centre and puffy and golden across the surface. Remove from the tin and leave on a cooling rack.

You can serve this warm but allow to sit for 20 – 30 minutes before slicing. Alternatively allow to cool completely for an easy transportable picnic dish.



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Belvelly Smoke House
Belvelly, Great Island
Cobh, Co Cork
P24 AW29, Ireland

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