Hot Smoked Salmon, Spinach and Tarragon Pie
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.