Staithe Smokehouse™ hot smoked salmon and pumpkin tart, autumnal salad

Pre-heat oven 180°C fan/gas mark 6. 

Grease a 20cm tart tin and roll the pastry into it; I like to use ready-rolled pastry for convenience and consistency. Once the pastry is in the tin, line with baking paper and fill with baking beans/rice and blind bake for 20 minutes. Check your tart case; it should be golden brown. Remove the baking beans and return the tart to the oven for a further five minutes. Remove once more, brush with the egg yolk, and cook for another five minutes. Then remove and allow to cool.

For the filling, pre-heat your oven to 210°C/gas mark 8. Remove the
skin and seeds from squash or pumpkin and dice into 2cm pieces. Put onto a roasting tray, drizzle with olive oil, and roast for 10 minutes until slightly softened. Remove from oven and set aside.

Crack the eggs into a large mixing bowl, add the cream, crème fraîche, mustard and creamed horseradish. Season and whisk together.

Flake the hot smoked salmon into the egg mixture, then fold through the roasted squash. Pour into your tart case, bake in the oven for 20-25 minutes until just set but still with a slight wobble. Once cooked, remove from oven, and set aside.

To make the salad, shred the cabbage in a food processor. Mix in the carrots and a handful of the kale/cavolo nero. Trim the tenderstem broccoli, add to the bowl, and mix well.

Put the white wine vinegar, Dijon mustard, olive oil and lemon juice into a jar, put the lid on and give it a good shake to mix altogether.

When you are ready to serve, drizzle the dressing over the salad and add some toasted pumpkin seeds. Serve alongside a slice of the smoked salmon tart, which you can enjoy warm or cold.