2 x 213g cans Princes Pink Salmon
500g pack shortcrust pastry (thawed if frozen)
2 small leeks, sliced
75g mature Cheddar cheese, grated
2 large eggs
200g half fat crème fraiche
Salt and freshly ground black pepper
Fresh dill or parsley, to garnish
Salmon and Leek Tart
30 minutes prep
45 minutes cooking
So tasty! This is a delicious savoury treat for Easter.
Where can I buy Princes Skinless & Boneless Wild Pink Salmon?
Princes Wild Pink Salmon is available in selected independents
Nutritional information for this recipe
||Calories ||Sugars ||Fat ||Saturated Fat ||Salt |
||631kcal ||1.4g ||40g ||16.2g ||1.9g |
||32% ||2% ||57% ||81% ||32% |
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
- Drain the salmon and remove any skin and any bones, if wished. Break into chunks, then cover and set aside.
- Roll out the pastry on a lightly floured surface and use it to line a 20cm (8in) flan ring or flan dish. Line with crumpled foil or greaseproof paper and baking beans and bake ‘blind’ (without a filling) for 10 minutes.
- Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.
- Melt the butter in a frying pan and gently fry the leeks for 3-4 minutes. Cool a little, then scatter over the flan base with the cheese and salmon chunks.
- Beat the eggs and crème fraiche together. Season. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with fresh dill or parsley.
- Cook’s tip: Metal flan tins are best as they conduct heat efficiently, cooking the pastry to give a crisp base.