Neven’s Smoked Salmon & Leek Tart with Lemon Cream Sauce

In summer of 2020, TV chef and restaurateur Neven Maguire visited Lisdoonvarna. He got to experience our new visitor centre "Taste the Atlantic - Salmon Experience", the Roadside Tavern and the Burren Smokehouse. 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

Times

60 mins

Ingredients

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

150ml cream

150ml milk

2 tbslp sweet chili sauce

2 eggs

2 egg yolks

1 tblsp snipped chives

180g Cold smoked Irish salmon, cut in strips

1 small red onion peeled & finely diced

1 small leek, finely diced

FOR THE LEMON CREAM SAUCE:

450ml cream

2 tsp prepared English mustard or Dijon

Finely grated rind and juice of 1 lemon

2 tbsp snipped fresh chives

Method

Making the pastry:

Preheat oven to 180°C/Gas 4. Place flour and butter in a food processor. Add half a teaspoon of salt and mix until the mixture forms fine crumbs. Pour in 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 make a smooth dough. Wrap in cling film and chill for at least 10 minutes before rolling it out.
Roll out the pastry on a lightly floured surface and use pastry 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 with the baking beans, 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.
Making the filling of the tart:

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.