Salmon and leek fondue tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 250 g Shortcrust pastry (pâte brisée)
• 2 4 tablespoons olive oil
• 3 4 tablespoons lemon juice
• 4 4 leaves sage
• 5 300 g fresh salmon
• 6 400 g Leek fondue
• 7 salt
• 8 pepper
• Total weight: 1,070 grams

Times:

Preparation	Cooking	Start to finish
23 min.	25 min.	48 min.

Step by step recipe

1	Roll out 250 g Shortcrust pastry (pâte brisée) and line a 9-inch (24 cm) tart tin or ring. Put to wait in the fridge.
2	Salmon marinade In a small bowl, mix 4 tablespoons olive oil, 4 tablespoons lemon juice and 4 leaves sage (chopped). Salt and pepper. Set aside.
3	Cut 300 g fresh salmon into chunks.
4	Save any trimmings of salmon left over from cutting the bigger chunks, as we'll use up these later in the leek fondue.
5	Add the salmon to the marinade and mix well with a fork. Cover with plastic film and put to wait in the fridge.
6	Spread the leek fondue (added with remaining salmon) in the pastry case. Arrange the marinated salmon chunks on top.
7	Bake for about 25 minutes. Serve hot or warm.

Remarks

You can use lime juice for the marinade as this works well, too. Adding a little lemon (or lime) zest is also a good way to pep up the flavour.

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