When TV chef and restaurateur Neven Maguire visited the north of County Clare in summer of 2020, he came to the Roadside Tavern, experienced our new visitor centre "Taste the Atlantic - Salmon Experience" and of course the Burren Smokehouse as well as talked to chefs in our area. In this particular episode of “Neven Maguire’s Seafood Trails” he also cooked this recipe with our Burren Smoked Irish Organic Salmon. You can watch the Burren Smokehouse part of that episode here.
Serves 6 people
For the shortcrust pastry
225g plain flour, plus extra for dusting
100g chilled butter
3 tblsp ice-cold water
Salt and freshly ground black pepper
For the tart filling
A little egg wash, for brushing
2 tablespoons sweet chili sauce
2 egg yolks
1 tblsp snipped fresh chives
180g Classic Burren Cold Smoked Irish Organic Smoked Salmon, cut into strips
1 small red onion peeled and finely diced
1 small leek, finely diced
For the lemon cream sauce
2 tsp prepared English mustard or Dijon mustard
Finely grated rind and juice of 1 lemon
2 tbsp snipped fresh chives
And here is the recipe video:
Making the pastry
Preheat oven to 180°C/Gas 4. Place the flour and butter in a food processor. Add half a teaspoon of salt and mix briefly until the mixture forms fine crumbs. Pour in the water through the feeder tube and pulse again so that the pastry comes together. Knead lightly on a lightly floured surface for a few seconds to give a smooth dough. Wrap in cling film and chill for at least 10 minutes before rolling it out (or up to an hour if time allows).
Making the filling of the tart
Roll out the pastry on a lightly floured surface and use to line a loose-bottomed 21 cm (8 ½ inch) fluted flan tin that is about 4 cm (1 ½ inches) deep. Use a rolling pin to lift the pastry into the tin, pressing well into sides and letting the pastry overhang a little as this prevents shrinkage. Chill for another 10 minutes for the pastry to rest.
Prick the pastry base with a fork, then line with a circle of oiled foil or non-stick parchment paper that is first crumpled up to make it easier to handle. Fill with baking beans or dried pulses and bake for 10 minutes until the pastry case looks ‘set’, but not coloured. Carefully remove the foil or paper and lower the temperature to 160°C/325°F/Gas 3, then brush with the egg wash to form a seal. Return to the oven for another 5 minutes or until the base is firm to the touch and the sides are lightly coloured.
Beat together the cream in a bowl with the milk, chili sauce, eggs and egg yolks until well combined. Stir in the chives and season to taste. Scatter the smoked salmon, red onion and sliced leeks in the bottom of the pastry case, then pour in the cream mixture and bake for about 25 minutes until the filling is just set but still slightly wobbly in the middle. Leave to rest for 5 minutes in the tin, then remove and trim down the excess pastry.
Making the lemon cream sauce
Place the cream in a small pan and bring to the boil, then reduce the heat and allow to simmer for 12 minutes, until well reduced and thickened. Remove from the heat and whisk in the mustard, the lemon rind and juice and season to taste. Stir in the chives and keep warm over a low heat.
To serve, carefully cut the tart into slices. Arrange on plates with the lemon cream sauce.