Salmon and watercress tart
A glorious combination of peppery leaves and rich, buttery fish in a simple but stunning tart
Keywords
- Easter recipes
- Tart recipes
- Lifestyle
- Angela Hartnett
- Salmon recipes
- Baking recipes
- Food and drink
- Picnic recipes
- Lunch recipes
- Recipe
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Fine-mesh sieve
- Fingertips
- Fork
- Parchment paper
- Rolling pin
- Fluted loose-bottomed tart tin
- Oven
- Rice or baking beans
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Pan
- Wooden spoon
- Whisk
- Measuring spoon
- Measuring cup
- Plate
- Colander
- Slotted spoon
Ingredients
- 260g plain flour, plus extra for dusting
- 65g butter, softened
- 65g lard, softened
- 350g salmon fillet, skin removed
- 1 bay leaf
- 1 wide strip of lemon rind
- 20g butter
- 2 small onions, finely sliced
- 180g watercress, roughly chopped (remove any large stalks)
- 250ml double cream
- 2 medium eggs plus 1 medium egg yolk
- 1 tbsp finely chopped curly parsley
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