Blacken Salmon Tarts

January 2022


1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
2 x 120g skinless salmon fillets, deboned
4 savoury tart cases (i used the sour cream pastry and blind baked the individual tarts shells)

1 tablespoon olive oil
200ml creme fraiche or sour cream
1 tablespoon salmon roe (optional... I used finger limes instead)
Pea shoots (i used mint leaves to serve (optional) 

Mango salsa

1 mango, finely chopped
1 Lebanese cucumber, finely chopped
1 teaspoon caster sugar
1 tablespoon lime juice
2 teaspoons fish sauce
2 small red chillies, seeds removed, finely chopped 1 tablespoon finely chopped coriander
1/2 small red onion, very finely chopped 

  1. Combine spices on a plate. Coat salmon in spice mixture, then chill for 30 minutes. Meanwhile, preheat the oven to 180°C. Use the pastry to line four 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5 minutes or until golden. Cool.

  2. For the salsa, combine ingredients in a bowl, then chill until ready to serve.

  3. Heat oil in a pan over medium-high heat. Cook salmon for 2 minutes each side or until blackened all over but not burnt (it should still be rare inside).

  4. Spoon creme fraiche into tart cases. Flake the salmon into pieces and divide among the tarts. Top with salsa and roe, then garnish with pea shoots.