About this recipe:New Kerrygold butter, now softer is great for making pastry – it gives you a delicious rich pastry but requires less effort, even when straight from the fridge. The flavours in this are simply gorgeous and make a spectacular meal.
110g (4 oz) chilled Kerrygold butter, now softer, cubed, plus extra for greasing
1 egg, beaten
1 pinch salt
For the filling
250g (9 oz) smoked salmon, snipped into pieces
300ml (1/2 pt) single cream
2 tablespoons finely chopped chives
salt and pepper to taste
Horseradish cream, to serve (see tip below)
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Place the flour and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz for another few seconds or until the mixture looks as though it may just come together when pressed. (Prolonged processing will only toughen the pastry, so don't whiz it up until it is a ball of dough.) You might need to add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. Reserve any leftover egg to use later.
With your hands, flatten out the ball of dough until it is about 2cm (3/4 in) thick, then wrap in cling film or a plastic bag and chill for at least 30 minutes.
Preheat the oven to 180 C / Fan 160 C / Gas 4.
Roll out the pastry on a lightly floured surface and use to line a 23cm (9 in) diameter loose–bottomed tart tin. Top the pastry with foil or baking parchment and fill with baking beans or dried pulses, then place in the oven and bake ‘blind’ for 15–20 minutes or until the pastry feels dry in the base. Remove from the oven, remove the baking beans and foil/paper, brush the base of the pastry with any leftover beaten egg, then bake for another 3 minutes or until lightly golden. Remove from the oven and set aside.
Next make the filling. In a bowl, whisk together the eggs and cream. Stir in the salmon and chives and pour in to the pastry shell. Place in the oven and cook for about 30-40 minutes until the top is golden and the mixture is set.
As the tart bakes, make the horseradish cream. Simply mix everything together in a bowl, season with salt and pepper and place in the fridge until you’re ready to serve.
When the tart is baked, remove from the oven and place on a wire rack to cool. Allow to cool, then cut in to slices and serve with a spoon of the horseradish cream.
To make horseradish cream, mix together 200ml (7 fl oz) crème fraiche with 1 tsp lemon juice, 1 tsp Dijon mustard, 1-2 tbsp horseradish sauce, I tbsp finely chopped dill, 1 small red onion (finely diced) and a pinch of salt, pepper and sugar