There are certain combinations in life that you just can\u2019t 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\u2026<\/p>\n
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.<\/p>\n
1 packet Cream Crackers, crushed<\/p>\n
200g butter, melted<\/p>\n
1 large can pink salmon, bones removed<\/p>\n
1 tub Mediterranean Deli Salmon P\u00e2t\u00e9<\/p>\n
3 large avos, mashed<\/p>\n
Lemon juice, to taste<\/p>\n
Salt and pepper to taste<\/p>\n
6 eggs, hardboiled and grated<\/p>\n
1\u00bd Tbsp mayo<\/p>\n
Salt and pepper to taste<\/p>\n
Mediterranean Deli Calamata Olives<\/p>\n
Baby tomatoes<\/p>\n
Rocket and Watercress<\/p>\n
1. Line springform with plastic wrap.<\/p>\n
2. Mix crushed biscuit with melted butter into a consistency that is workable. Use to create the bottom layer.<\/p>\n
3. Canned pink salmon is perfect in this recipe. Remove bones and combine with Mediterranean Deli Salmon P\u00e2t\u00e9. Spread a layer on the biscuit.<\/p>\n
4. Season mashed avo and create the third layer.<\/p>\n
5. Grate eggs, combine with mayo, season and create fourth layer. Place the tart in the fridge for abut 20minutes to set.<\/p>\n
6. Serve with a side salad of lettuce, baby tomatoes and stunning Mediterranean Deli Calamata Olives, season with black pepper and Maldon sea salt.<\/p>\n","protected":false},"excerpt":{"rendered":"
There are certain combinations in life that you just can\u2019t 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\u2026 Tantalising Tart. This is a rework of a dish that my mom used to make…<\/p>\n","protected":false},"author":2,"featured_media":87,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-85","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/85","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=85"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/85\/revisions"}],"predecessor-version":[{"id":88,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/85\/revisions\/88"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/87"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=85"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=85"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=85"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}