Smoked Haddock Samphire Tart Recipe
Smoked Haddock Samphire Tart Recipe
A taste of the sea in this Smoked Haddock Samphire Tart Recipe. The combination of light and almost tasteless ricotta balances perfectly with the strong smoky and salty flavours of the Haddock and samphire. If you ever see Samphire buy it when you can. it is only available from May to August and not a lot of it gets exported from the county of Norfolk where it grown along the marshy coast.If you like this Smoked Haddock Samphire Tart Recipe you might like to try this Prawn and Samphire Risotto Recipe from Real Recipes
Recipe Summary
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 17 minutes
Servings: 6 servings
Serving size: 250gm
Calories per serving: 275
Fat per serving: 25gm
Updated on 30th March 2012 By:
For this Prawn and Samphire Risotto Recipe – You will need:
Ingredients (Serves 4/6)
- 400gm Shortcrust Pastry
- 150gm washed and trimmed Samphire
- 175gm smoked haddock
- 100ml full fat milk
- 250gm Ricotta Anise
- 250ml Double Cream
- 4 free range eggs
- 50gm Freshly grated Parmesan
- 1/4 teaspoon Cayenne pepper
Method
- Line a 23cm 9″ loose bottomed flan dish with the pastry overlapping the lip a little
- Chill for 30 minutes
- Fill with tin foil and baking beans or rice or dried beans
- Place in the oven and cook for 10 minutes
- Remove from the oven remove the beans and foil
- Replace and cook for a further 5 minutes
- Remove from the oven and using a rolling pin trim the excess pastry
- Poach the Smoked Haddock in the milk
- When cool enough to handle flake and de bone the smoked haddock
- Whisk the cream and eggs together and then add the cayenne and whisk into the reserved milk
- Add the smoked haddock to the tart case
- Add the samphire to the tart case
- Pour over the egg mixture
- Sprinkle with the grated parmesan
- Bake for 25 minutes or until the tart is just set ( a very slight wobble )
- Cool for 10 minutes before serving – or chill and serve later
You could cook the samphire a little first this would reduce its saltiness but I like the bite and tang you get from using the uncooked samphire.Enjoy!