Tart of Regal Smoked Salmon, pear and kikorangi
A must-try recipe from our friends in New Zealand
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
- 500g puff pastry
- 200g large Pears
- Lemon juice
- 1 litre water
- 300g white sugar
- 200g Regal Smoked Salmon
- 300g Kikorangi cheese (or Stilton or Blue Vein)
- 200ml cream
- Grated nutmeg
- White pepper
- Watercress leaves
Method
1. Peel, halve and core the pears, leaving the stalks on the halves where possible.
2. Rub each with lemon juice, then poach in a syrup of the sugar and water until tender (about 15 minutes, depending on ripeness). Drain on a tea towel, covering the tops, set aside.
3. Bring the cream to the boil and whisk in 200g of cheese until well blended. Season with nutmeg and white pepper.
4. Roll out the pastry to 1cm think and cut into shapes a little bit larger than the pear halves. Prick with a fork and chill for half an hour, then bake in a 200ºC oven until golden and crisp.
5. Place a piece of smoked salmon on each piece of pastry; spread each with a fourth-part of the remaining cheese.
6. Dip each of the pears into the cheese sauce and place on top of the pastries. Brown in a hot oven to heat through and glaze. Serve on a bed of watercress with the remaining warmed cheese sauce in a sauceboat.
