Smoked salmon tarts with horseradish and watercress
These tarts aren’t a traditional Irish dish at all, but all the elements work brilliantly together and show off Irish smoked salmon.
Keywords
- Recipes
- Stella magazine
- Tart recipes
- Diana Henry
- Christmas recipes
- Fish recipes
- Salmon recipes
- St Patrick's Day recipes
- Recipe
- Starter recipes
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Ingredients
- 300g plain flour, plus extra for dusting
- ½ tsp baking powder
- 125g butter, cold and cut into cubes
- 2 egg yolks
- 200ml white-wine vinegar
- 100g granulated sugar, plus a pinch more
- 1 large red onion, very finely sliced
- 125ml whipping cream
- 1¼ tbsp wholegrain mustard
- 1½ tbsp freshly grated horseradish
- 160g smoked salmon
- 40g watercress
- 30g salmon caviar (or keta)
- wedges of lemon, to serve
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