Leek And Salmon Tart

1. 1

   Tarts

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   Finely chop some leeks, keeping aside some leeks for the garnish. Cut them into very find julienne or strips. Put them aside. With the rest of the leek, chop up into small pieces along with an onion, finely chop that into cubes and a clove of garlic. Sweat that into a pan with olive oil, until it goes glassy and with some spring onion. Throw in some chopped dill. Cut a nice piece of salmon and set aside. With the trimmings of the salmon, cut them into cubes. When the onion and leek mix cools down, add the salmon to the onion and leek mix - set aside. In a bowl, you need 5 eggs and 500 mls of cream and beat that until smooth - add a little salt and pepper. Grab some muffin trays and cut 6 sheets of filo pastry into squares. Brush each sheet with a little bit of butter. Stack them on top of each other. Lay them into the muffin tray then put a spoonful of the salmon and leek mixture into the muffin tray and cover with the egg and cream (Royale) mixture.

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   Bake in an oven at 160 C until it sets like a quiche would, about 10-15 mins. The pastry will go golden..

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   Poach the salmon that was set aside in a little bit of salted water and season with a little salt and pepper.

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   Caramelised Balsamic

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   Make some toffee out of sugar and water, boil that until it becomes a caramel. Add equal parts toffee and balsamic bring back to the boil, cool that until it becomes thick.

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   Handcream

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   blend well in a food processor until it becomes a smooth paste.

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   Fry the leek that was put aside earlier. Fry in olive oil until nice and brown. Drain well.

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    Presenting the dish - place the tart on the plate next to the piece of poached salmon and drizzle a little of the green oil around the plate. Drizzle a little of the caramelised balsamic on top of the oil and a little on the salmon. Place the fried leek on top of the tart with a sprig of dill.

* Per serving · 4 servings · Values may vary.