Smoked Salmon and Dill Tart recipe | Delia Smith

Ingredients

• 110g plain flour, plus a little extra
• pinch of salt
• 25g lard, removed from the fridge for 20 minutes
• 25g butter, removed from the fridge for 20 minutes
• 25g freshly grated Parmigiano Reggiano
• ½ teaspoon mustard powder
• a little cold water
• 225g smoked salmon trimmings
• 2 large eggs plus 1 extra egg yolk
• 200ml crème fraîche
• 1 tablespoon freshly chopped dill
• 1 rounded tablespoon freshly grated Parmigiano Reggiano
• pinch cayenne pepper
• freshly milled black pepper