Salmon & spinach tart
Ready rolled light puff pastry sheet
Egg, whole, raw
1 medium, raw, lightly beaten
Half Fat Crème Frâiche
0% fat natural Greek yogurt
Lemon Juice, Fresh
2½ tablespoon(s), 2 tbsp, plus extra to serve
40 g, young leaf
160 g, 2 x 80g cooked salmon fillets, skinned removed & flaked
4 portion(s), to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll the ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with a little beaten egg, prick the base all over with a fork, and bake for 15 minutes until golden.
- Meanwhile, in a small bowl, mix the half-fat crème fraiche with the yogurt, horseradish, lemon juice and parsley. Spread the mixture onto the pastry, then scatter the spinach and salmon. Bake for 5 minutes then season with freshly ground black pepper, cut into quarters and serve with rocket.