Wild Alaska pink salmon and tarragon tart, tomato concasse and chive salad, served with rapeseed oil

Wild Alaska pink salmon and tarragon tart, tomato concasse and chive salad, served with rapeseed oil

www.wildalaskaseafood.co.uk

This recipe is from the Fish in Schools Hero programme, which operates in the UK

View full recipe on www.wildalaskaseafood.co.uk

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Cooking tools:

  • Tartlet tin
  • Microplane
  • Kitchen scale
  • Rolling pin
  • Fork
  • Pie weights
  • Baking parchment
  • Oven
  • Baking sheet
  • Refrigerator
  • Plastic wrap
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Saucepan
  • Stove
  • Slotted spoon
  • Spoon
  • Mixing bowl
  • Whisk
  • Egg separator
  • Citrus press
  • Pastry brush
  • Kitchen timer
  • Plate

Ingredients

  • 120g plain flour
  • 50g butter
  • 2-3 x 15ml spoon water
  • 140g salmon fillet (skinned)
  • 2 eggs
  • 1 x 15ml spoon fresh tarragon
  • 1 x 15ml spoon fresh chives
  • 1 lemon
  • Pinch cayenne pepper
  • 150ml single cream or alternative
  • Black pepper
  • 2 tomatoes
  • 1 small bunch chives
  • Dash extra virgin olive oil
  • Squeeze of lemon juice
  • 2 eggs (medium)
  • 2 x 5ml spoon French mustard
  • 200ml rapeseed oil
  • ½ lemon

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