SALMON AND CORNISH NEW POTATO TART

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INGREDIENTSSERVES 6

• 300g ready-made shortcrust pastry
• 250g Cornish new potatoes
• 250g ricotta
• 100ml milk
• 2 eggs
• 1 lemon
• 1 tbsp fresh dill
• 125g poached Scottish salmon fillets

PREPARATION

Slice the Cornish new potatoes. Zest the lemons. Chop the fresh dill. Flake the poached Scottish salmon fillets.

METHOD

1. 1 Heat the oven to 190°C/170°C fan/gas 5. Roll out the pastry and use to line a 23cm x 3.5cm deep loose-bottomed tart tin. Line with baking parchment, fill with baking beans and bake for 20 minutes.
2. 2 Remove from the oven and discard the paper and beans. Reduce the oven temperature to 180°C/160°C fan/gas 4.
3. 3 Meanwhile, cook the potatoes in boiling salted water for 10-15 minutes, until just tender. Drain well.
4. 4 In a large bowl, beat together the ricotta, milk and eggs, and season.
5. 5 Stir in the lemon zest and dill, then gently fold in the potatoes and salmon.
6. 6 Spoon the mixture into the pastry case and gently spread it out, using a spoon.
7. 7 Bake for 25 minutes, until the filling is just set.