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

Cooking Method
Cuisine
Courses , ,
Servings 6
Description

Chef’s note:
This is a beautiful tart perfect for autumn, with roasted squash and our kiln roasted hot smoked salmon. With a fresh autumn salad alongside, this recipe is perfect
for alfresco eating as we move into the shorter days. 

Ingredients
    for the tart
  • Shortcrust pastry (shop bought)
  • 1 egg yolk (for glazing)
  • 1 large butternut squash (or 1 small pumpkin)
  • olive oil
  • 3 large hens' eggs
  • 150 milliliters double cream
  • 50 grams crème fraîche
  • 1 teaspoon Dijon mustard
  • 1 teaspoon creamed horseradish
  • 300 grams hot smoked salmon
  • salt and pepper (to taste)
  • for the salad
  • 1/2 red cabbage
  • 1/2 white cabbage
  • 2 carrots (grated)
  • handful of kale/cavolo nero (washed)
  • 200 grams tenderstem broccoli (raw)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 100 milliliters olive oil
  • 1/2 large lemon (squeezed)
  • pumpkin seeds
Instructions
  1. Pre-heat oven 180°C fan/gas mark 6. 

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Note

For more information, including how to order your hot smoked salmon, visit: www.staithesmokehouse.co.uk
The rear of The White Horse Pub: Brancaster Staithe, Norfolk, PE31 8BY