Salmon and fennel tart with cucumber salad

Cooking Fish Salmon and fennel tart with cucumber salad

Both fennel and dill have an affinity with fish, and cucumber is a classic match for salmon.

Lables: Low carb Low kilojoule Low sugar Sesame free Shellfish free Soy free
  1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the pastry sheet on the lined tray.
  2. Combine the salmon, cottage cheese, sour cream and lemon rind in a bowl. Season with salt and pepper. Spread the salmon mixture over the pastry, leaving a 1cm border. Top the salmon mixture with the onion and fennel. Bake in oven for 10 minutes or until golden.
  3. Meanwhile, to make the cucumber salad, halve the cucumbers lengthways. Use a spoon to scoop out the seeds and discard. Thinly slice crossways. Combine cucumber, dill, lemon juice and olive oil in a bowl. Season with salt and pepper.
  4. Cut pastry into quarters. Divide among serving plates. Top with sour cream and serve with cucumber salad.

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1 sheet Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
1 x 210g can red salmon, drained, flaked
100g cottage cheese
65g sour cream
1 tbsp finely grated lemon rind
1 small red onion, halved, thinly sliced
1 small fennel bulb, ends trimmed, thinly sliced
Sour cream, extra, to serve
2 Lebanese cucumbers
2 tbsp chopped fresh dill
1 tbsp fresh lemon juice
1 tbsp olive oil

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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