Smoked Trout Savoury Tart with a Dijon, Chive Creme Fraiche and raw Beetroot and Orange salad with Gin soaked Sultanas

Smoked trout savoury tart with dijon, chive creme fraiche and raw beetroot and orange salad with gin soaked sultanas

The year was 1989, I was ten years old. I wore my hair in a side-pony with neon pink and green hairbands, I listened to Whitney Houston’s ‘I wanna dance with somebody’  a thousand times on a seven single and I made the first, of many, savoury tarts. Savoury tart, is as retro for me as they get, essentially a crustless quiche, filled with whatever you fancied. In those days the most popular fillings, as I recall, were corned beef and onion, bacon and cheese and the ubiquitous tuna and sweetcorn. Enjoyed as the savoury component to a tea, or a light Sunday supper, the savoury tart remains one of those vestiges of childhood, I had all but forgotten, until recently.  Sorting through an old biscuit tin, in which my mother keeps all her recipes, I even stumbled across the ‘Quick shake tart’, in an era when tupperware parties were all the rage, the ingredients for this savoury tart, were mixed together in what resembled a plastic cocktail shaker, which you shook the hell out of, before pouring the well blended ingredients into a pie dish and baking. I love savoury tarts and in a moment of nostalgia decided to make one, I started thinking how I could go about glamming it up and decided on a filling of smoked trout and chives. To accompany the dish, I made a raw beetroot salad, something I am fond of, spiked with fresh orange juice and zest and then in a moment of  inspiration added a handful of sultanas that I’d soaked in gin. The herbal/juniper berry tones worked exceptionally well with the earthy beetroot and complimented the savoury tart by providing a contrasting sweetness, the golden orbs also look really pretty against the scarlett beetroot shards. This dish makes a delicious light lunch or supper, but would be equally good served for brunch, perhaps topped with a soft poached egg. Mmmm.

Smoked Trout Savoury Tart with Dijon and Chive creme fraiche and raw Beetroot and Orange salad with Gin soaked Sultanas

Serves 4

For the Savoury Tart

3 heaped tbsp flour

1 scant tsp salt

2 xl Free-range eggs, lightly beaten

375ml (1 1/2 cups) full cream milk

a handful of chives, chopped

100g smoked trout or smoked salmon, torn into bite size pieces

For the Dijon/chive creme fraiche

3 tbsp creme fraiche/sour cream

1 tsp dijon mustard

about 10 chives, chopped

a pinch of salt

For the Salad

4-6 baby beetroot, peeled and grated

Juice and zest of half an orange

about 50ml golden dried sultanas

Gin to cover

Set the oven to 180C. Grease a pie dish. Place the flour and salt in a bowl and whisk to remove any lumps. In a jug, whisk the eggs, before adding the milk, whisk to combine. Add the chopped chives to the egg and milk mixture. Lay the  smoked trout/salmon on the base of your pie dish. Add the egg mixture to the flour and whisk until smooth, pour over the smoked trout/salmon. Bake for 20-30 minutes until golden brown. The tart  is delicious at any temperature and can be made in advance an reheated.

For the creme fraiche: Combine all the ingredients in a small bowl and set aside in the fridge until ready to serve.

For the salad: Begin by pouring just enough gin to cover the sultanas in a small bowl. Allow to soak for at least half an hour. Add the juice and zest from the orange to the beetroot in a bowl. Drain the sultanas and scatter over the salad.

Serve slices of the savoury tart topped with the beetroot salad and a generous spoonful of the creme fraiche.


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