Hot Smoked Salmon, Spinach and Tarragon Pie
Photography by Manja Wachsmuth.
A great pie to take on a picnic, and as it doesn’t have pastry there’s no chance of a soggy bottom. Smoked fish also works beautifully in place of the salmon.
Serves: 4–6
INGREDIENTS
⅓ cup quinoa, rinsed in a fine sieve
¾ cup water
6 eggs
½ cup cream
250 grams ricotta
½ cup grated Cheddar cheese
1 teaspoon dried tarragon
1 teaspoon ground cumin
2 tablespoons capers, roughly chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
2 cups packed baby spinach leaves, thinly sliced
180 grams hot smoked salmon or regular smoked salmon
1-2 small zucchini, thinly sliced
2 tablespoons pine nuts, optional
20cm fixed base cake tin, greased and base lined with baking paper
METHOD
Preheat the oven to 180°C fan bake.
Whisk the eggs, cream and ricotta in a large bowl and season generously. Add the cheese, tarragon, cumin, capers, garlic, chilli, spinach and the cooled quinoa and combine well.
Pour into the tin. Break the salmon into pieces and place on top. Arrange the zucchini slices decoratively over the filling, scatter with the pine nuts and season with ground pepper.
Bake for about 30 minutes or until the filling is set fully in the centre and the tart is puffed and golden.
Carefully run a knife around the inside of the tin while the tart is still hot then leave to cool in the tin for at least 30 minutes. Place a plate on top and invert the plate and tin together. Remove the baking paper and place the tart on a serving plate.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!