Salmon and fennel tart with cucumber salad

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Salmon and fennel tart with cucumber salad
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

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

Featured in
Quick meals, Starters recipes

Ingredients

  • 1 sheet (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
  • 1 x 210g can red salmon, drained, flaked
  • 100g (1/3 cup) cottage cheese
  • 65g (1/4 cup) sour cream
  • 1 tablespoon finely grated lemon rind
  • 1 small red onion, halved, thinly sliced
  • 1 small fennel bulb, ends trimmed, thinly sliced
  • Sour cream, extra, to serve

Cucumber salad

  • 2 Lebanese cucumbers
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil

Method

  • Step 1
    Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the pastry sheet on the lined tray.
  • Step 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.
  • Step 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.
  • Step 4
    Cut pastry into quarters. Divide among serving plates. Top with sour cream and serve with cucumber salad.

  • Low carb
  • Low kilojoule
  • Low sugar

Nutrition

  • 1735 kj

    Energy

  • 27g

    Fat Total

  • 11g

    Saturated Fat

  • 2g

    Fibre

  • 17g

    Protein

  • 69mg

    Cholesterol

  • 459.79mg

    Sodium

  • 8g

    Carbs (sugar)

  • 25g

    Carbs (total)

All nutrition values are per serve

Notes

Tip: Use leftover shortcrust quiche pastry for quiches, flans, cheesecakes and other dessert bases.

  • Author: Heidi Flett
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au

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