There are certain combinations in life that you just can’t go wrong with. Chicken and mushroom. Prawn and peri-peri. Steak, egg and chips. Vodka and lime. Oops, that one just slipped out. And another great combo goes something like this…
Tantalising Tart.
This is a rework of a dish that my mom used to make when I was younger. A quadruple-layered tart with a biscuit base, salmon pate, avo and egg mayo. Simple, pretty and delicious. This recipe is for a circular springform baking dish, but I made a mini tart which was about a third of the ingredients. To be honest, I used a can with the top and bottom removed, but using circular mould rings would be ideal.
Biscuit:
1 packet Cream Crackers, crushed
200g butter, melted
Salmon:
1 large can pink salmon, bones removed
1 tub Mediterranean Deli Salmon Pâté
Avo:
3 large avos, mashed
Lemon juice, to taste
Salt and pepper to taste
Egg mayo:
6 eggs, hardboiled and grated
1½ Tbsp mayo
Salt and pepper to taste
Side salad:
Mediterranean Deli Calamata Olives
Baby tomatoes
Rocket and Watercress
Line that dish:
1. Line springform with plastic wrap.
Oh, you biscuit:
2. Mix crushed biscuit with melted butter into a consistency that is workable. Use to create the bottom layer.
Salmon time:
3. Canned pink salmon is perfect in this recipe. Remove bones and combine with Mediterranean Deli Salmon Pâté. Spread a layer on the biscuit.
Avo lurve:
4. Season mashed avo and create the third layer.
Grate that egg:
5. Grate eggs, combine with mayo, season and create fourth layer. Place the tart in the fridge for abut 20minutes to set.
Chill out:
6. Serve with a side salad of lettuce, baby tomatoes and stunning Mediterranean Deli Calamata Olives, season with black pepper and Maldon sea salt.
