Smoked Salmon, Gruyere and Roasted Fennel Tart by Salar Smokehouse
We are fortunate to be located in one of the most beautiful and unspoilt locations in the world, where community and culture are still prominent.
On a daily basis, we are surrounded by fantastic scenery, and an abundance of wildlife, including sea eagles, otters, and wild deer. We opened Salar Smokehouse as a small business in South Uist in about 1997, designing and building our own unique kilns.
Our Flaky Smoked Salmon has won numerous awards since it was first produced on the premises and we aim to continue to build on our past successes. Salar won the New Business Award at the Highlands & Islands Food & Drink in the 2017 awards.
Our Head Smoker, Donald Maclachlan, won the Young Shining Star award and is now an ambassador for young people within the region’s food and drink industry. At only 19 years old he is an exceptional member of the team and a brilliant ambassador for our business and the industry in general.
The Highlands & Islands Food & Drink Awards celebrate the best food and drink across the region. Award categories include New Product Award, Export Award and Business Growth Award. Entries for the awards close on the June 15. Entries can be made online at www.hifoodanddrinkawards.com
For more information visit: www.salarsmokehouse.co.uk
Ingredients
1 carton of shop bought shortcrust pastry
1 large fennel bulb, sliced
200g Salar Smoked Salmon
8 eggs
150g gruyere, grated
50ml cream
Salt & pepper to season
METHOD
1 Preheat the oven to 200°C.
2 Place the fennel on a baking tray, drizzle with olive oil and roast for 30 to 40 minutes. On a floured surface, roll out the pastry until it is about the thickness of a £1 coin and place in an 8-inch round cake or tart tin. Prick the base with a fork and blind bake for 20 minutes. Remove the baking beans and return to the oven for 5 minutes until golden.
3 Whisk eggs, salt and pepper, cream and half of the cheese.
4 Place the salmon and fennel in the pastry case, pour over the egg mixture. Top off with the rest of the cheese and bake for 30 to 40 minutes until golden and the egg has set.
In association with Taste Communications.
www.tastecommunications.co.uk
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