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Ingredients
| Whole wheat pastry flour: 1 cup |
| canned pink salmon: 415 g |
| eggs: 2 |
| sour cream: 1/3 cup |
| capers (drained): 1 Tbl |
| fresh dill weed (sprigs): 1 1/2 Tbl (chopped) |
Salmon tart
Credit: www.taste.com.au
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
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Preheat oven to 220°C. Line a 19cm, fluted, loose-base tart pan with pastry, trimming any excess. Place tart case into freezer for 10 minutes.
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Remove tart case from freezer. Place onto a baking tray. Bake for 10 minutes or until lightly golden.
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Meanwhile, place salmon, egg yolks, sour cream, capers, dill, and salt and pepper into a large bowl. Place eggwhites into a clean, dry bowl. Whisk until soft peaks form. Gently fold eggwhites into salmon mixture until just combined.
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Remove pastry case from oven. Reduce temperature to 200°C. Pour salmon mixture into warm pastry case. Smooth surface. Bake a further 25 minutes or until filling is just cooked through. Stand for