Smoked Salmon
This smoked salmon recipe is very simple to prepare. It's a useful recipe to have at your disposal. You could serve it as part of a buffet or a meal for the family. I can't remember where I first saw it, so if it's your recipe and you'd like a credit, then please get in touch. You'll need a large flan tin - 28 cm (about 11 inches). It's handy if you have one with a loose bottom as you can remove the tin prior to serving. You can often find offcuts at the supermarket - they're a lot cheaper than slices and as you're going to cut it all up anyway, it doesn't matter that it's in bits! Smoked Salmon, Dill and Potato Tart
Heat the oven to 190C Gas Mark 5. Roll out the pastry and use to line a 28 cm flan tin. Prick the bottom, line with baking paper and beans. Bake for 10 minutes. Remove the paper and beans and bake 5 minutes longer. Beat together the cream, eggs, lime zest and dill. Add a few twists of black pepper. Layer half the potatoes over the bottom of the pastry case. Fill in the gaps with half the salmon. Pour over half the egg mixture. Arrange the rest of the potatoes over, then the remaining salmon. Pour over the rest of the egg mixture. Bake for 25 minutes or so until the top is coloured and firm to the touch. Leave for 10 minutes to cool a little. Sprinkle with a little dill. Serve warm with a salad and some brown bread and butter.
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