Smoked Salmon, Ricotta and Asparagus Tart - Recipe by Guy Turland

Ingredients

250 g pack Tassal smoked Tassie salmon, thinly sliced
1 sheet puff pastry
1 cup ricotta cheese
Zest of a lemon
3 Tbs pickles, diced
1 tsp horseradish
1 tsp capers
1 Tbs fennel seeds
1 Tbs chilli flakes
1 Tbs sesame seeds
1 Tbs sea salt
2 eggs, beaten
1 red onion, thinly sliced
1 cup water
1 cup apple cider vinegar
1 tsp salt
1 L water
1 cup frozen peas, defrosted
2 bunches asparagus or broccolini
1 cup fresh mint leaves
Olive oil
Black pepper

Method

Preheat oven to 220 C (200 C fan-forced) and line a 25 cm x 35 cm tray with baking paper.

In a mixing bowl, combine ricotta cheese, lemon zest, diced pickles, horseradish and capers until well combined.

Place puff pastry sheet on the prepared baking tray. Poke holes all over the pastry with a fork. Brush with beaten egg wash. Sprinkle edges with fennel seeds, chilli flakes, sesame seeds and sea salt. Spread the ricotta mix evenly over the pastry base. Bake for 20 minutes until golden and crisp.

While the pastry is baking, prepare the pickled red onion by boiling water, apple cider vinegar and salt in a pot. Pour the hot mixture over the sliced red onion in a bowl and set aside.

In a large saucepan, or stockpot, bring water and salt to a boil. Add asparagus or broccolini and peas, cover and boil for 3-4 minutes until bright green and crispy tender. Immediately transfer to an ice bath to stop the cooking process, then strain.

In a mixing bowl, toss blanched greens, fresh mint and olive oil.

Once the pastry is baked, top with dressed greens and slices of smoked salmon. Drain onion from pickling liquid and add to the top of the tart.

Serve immediately, seasoned with black pepper to taste.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood