This is a tart for a feast. So often a smoked salmon tart is an apology for some leftover bits of farmed, greasy, inferior smoked salmon and not much else. I won’t touch farmed or organic smoked salmon, I’d rather see the real thing as a treat, less often. So here I used Fortnum’s London Cure wild smoked salmon; H. Forman & Son perfected the London cure over 100 years ago and it is not too smoky, not too salt. The salmon is allowed to speak for itself.
So, if you have smoky, salty, fishy, what better than to pair it with baby artichoke hearts that come in a jar of extra virgin olive oil and add earthy piquancy. Sour cream and smoked salmon just work, the cream’s lactic sharpness cuts through the salmon’s richness, and the chives add an oniony greenness.
This really is a splendid tart that you could serve as easily over the Christmas period as you could at a lovely summer picnic or lunch.
Preheat the oven to 180°C/Gas 4. Bake the shortcrust pastry blind in the usual way, likewise dry it out.
Whisk together the soured cream and creams with the eggs and yolks and grind over some white pepper. You will not need salt, smoked salmon is salty.
Remove the artichoke hearts from the jar and place them all around the tart shell. Strew the slices of smoked salmon amongst them, gently tearing them into thick, long pieces, a couple per slice.
Pour over the cream and eggs and then scatter over the chives.
Return the tart to the oven to bake, it will take about 40 minutes to just set, puff up and brown.
Remove to a rack and cool for 15 minutes before turning out and serving. Snip over some extra chives for greenness.
Serve with a tomato salad or some minted peas and Jersey new potatoes in the summer.
© 2013 All rights reserved. Published by Unbound.