Packed with flavour, this sumptuous tart makes an ideal Christmas or New Year offering, Serve with salad or vegetables and a little festive cheer. Developed by our Head Chef Charlie, this is a popular menu choice at our Coastal Pub and Restaurant, The Old Point House.
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Ideal for Christmas or New Year, this tart is packed full of flavour. Serve with vegetables or salad and a little festive cheer. Developed by our Head Chef Charlie, it's a popular menu choice at our Coastal pub and Restaurant - the Old Point House, Angle. We make the tart with our own Seaweed Pastry but for ease have suggested using readymade shortcrust but if you prefer, make your own shortcrust and add some of our amazing dulse or grass kelp sea herbs to the mix!Author:
½ side pre poached salmon
1 x pack of shortcrust pastry
Preheat your oven to 180°. Roll out your chosen pastry on a floured surface to the desired size of your deep edged baking tray and to roughly the thickness of a pound coin. Blind bake the pastry for 15mins.
Once the pastry is removed from the oven, allow to cool and meanwhile prepare your filling. Mix the poached salmon, laverbread and parmesan together and place on top of the baked pastry.
Whisk together the eggs and milk and season with salt and pepper, then pour this mixture over the salmon mix.
Top your open tart with the grated cheese and bake at 180° for a further 35mins until there is still a gentle wobble to the surface . Allow to cool and slice to the desired size.
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Please ensure that you place your order by 12pm on Friday 15th December if you wish your parcel to arrive in time for Christmas.
Orders placed after this time will be dispatched from the 8th January onwards.