Salmon & broccoli lattice tart

Name: Salmon & broccoli lattice tart
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams broccoli, cut into florets; 85 grams watercress, chopped; 4 Tbsps half-fat crème fraîche; 425 g sheets 425g pack ready-rolled puff pastry sheets; 1 egg, beaten; 170 grams pack poached salmon fillets, flaked; 1 serving steamed green beans, to serve

The recipe Salmon & broccoli lattice tart can be made in about 50 minutes. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 47g of fat, and If you have pack poached salmon fillets, egg, green beans, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

Cook the broccoli in lots of boiling water until tender.

Ingredients you will need

Broccoli

Water

Drain and rinse in cold water until cool.

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Water

Drain well and set aside. In a mini chopper or food processor, blitz the watercress and crme frache with some seasoning.

Ingredients you will need

Watercress

Seasoning

Equipment you will use

Food Processor

Heat oven to 200C/180C fan/gas

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Oven

Unroll the pastry sheets.

Place one on a baking sheet.

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Baking Sheet

Cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork.

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Base

Egg

Bake for 10 mins until golden.

Equipment you will use

Oven

Cut remaining pastry into 2cm wide strips.

Spread on the crme frache, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.

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Seasoning

Broccoli

Salmon

Spread

Brush with beaten egg and cook for 20-25 mins until pastry is golden and cooked through and the filling is hot.

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Egg

Serve with green beans.

Ingredients you will need

Green Beans

Equipment

Food Processor

Oven

Baking Sheet

Ingredients

Servings:

100grams

broccoli, cut into florets 85grams

watercress, chopped 4Tbsps

half-fat crème fraîche 425g sheets

425g pack ready-rolled puff pastry sheets 1

egg, beaten 170grams

pack poached salmon fillets, flaked 1serving

steamed green beans, to serve

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.