Kedgeree-style Salmon Tart | Easter Recipes | Tesco Real Food

Ingredients

• 260g plain flour, plus extra for dusting
• 130g salted butter, fridge-cold and cut into cubes
• 1 tsp tumeric
• 1 tbsp freshly ground black pepper
• 7 free-range eggs, at room temperature, plus 1 yolk
• 500g boneless salmon half side
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 5cm piece fresh ginger, peeled and finely grated
• 1 red chilli, finely chopped
• 3 tsp mild curry powder
• 120g frozen peas
• 2 tbsp finely chopped fresh dill, plus extra for garnish
• 400ml whipping cream
• mango chutney and watercress, to serve (optional)