Recipe: Prawn and salmon open tart in a filo crust
Jenny Bristow reveals the perfect recipes for light summer dishes.
This delicate tart is easy to make but looks impressive and tastes delicious. It’s ideal if you are having friends or family for an al fresco summer lunch.
What you'll need
Prawn and Salmon Open Tart in a Filo Crust
6-8 sheets filo pastry
25g/1oz melted butter
150ml/¼pt low fat yoghurt
3 egg yolks
4 dssp low-fat milk
110-175g/4-6oz fresh salmon, finely sliced
75g/3oz shelled prawns
¼ cucumber, peeled and diced
1 dssp parsley or dill
1 tsp peppercorns, crushed
Line a flan tin with pastry. Press carefully into the edges.
Mix together the yoghurt and egg yolks. Beat for one minute, then add the milk.
Place the salmon, prawns, cucumber and herbs on the base of the flan. Pour the sauce over the filling. Sprinkle with the peppercorns and bake in the oven at 200°C/gas 6/400°F for 15-18 minutes or until firm to the touch. Cut into slices and serve.