This tart is really impressive looking but very simple to make. It makes a great al-fresco summer lunch, or even cut up into smaller for a canapé-sized nibble. It isn't necessary to buy the finest smoked salmon for this dish, you can use salmon trimmings which makes this a very economical dish.
The recipe comes from British Peas. Fresh British peas can be enjoyed all summer-long and the sweetest-tasting peas are devoured by the bowlful, I eat them like sweets, they are so sweet.
Shelling fresh peas is fun and easy to do. Simply choose bright green, firm, young pods with a little air-space left between the individual peas. Avoid discoloured, overfull or wrinkled pods. 1 kg of pods will give you 350-450g of peas or 4-5 80g portions. And, the best way to shell them, is to sit outside and enjoy the summer sunshine at the same time. Try not to eat them all while shelling, though I will admit, they are hard to resist.
The recipe comes from British Peas. Fresh British peas can be enjoyed all summer-long and the sweetest-tasting peas are devoured by the bowlful, I eat them like sweets, they are so sweet.
Shelling fresh peas is fun and easy to do. Simply choose bright green, firm, young pods with a little air-space left between the individual peas. Avoid discoloured, overfull or wrinkled pods. 1 kg of pods will give you 350-450g of peas or 4-5 80g portions. And, the best way to shell them, is to sit outside and enjoy the summer sunshine at the same time. Try not to eat them all while shelling, though I will admit, they are hard to resist.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4 as a light lunch
Ingredients:
- 1 pack ready-rolled puff pastry
- 250g / 9 oz mascarpone cheese
- 2 tablespoons finely chopped dill
- Juice of ½ a lemon
- Salt and freshly ground, black pepper to taste
- 200g / 7 oz pack of smoked salmon trimmings
- 110g / 4 oz cooked, fresh peas (approx 200g unshelled) **
Preparation:
Preheat the oven to 220°C/425°F/gas mark 6
If you can't find smoked salmon trimmings, a lovely alternative is to use a smoked fish such as Craster Kippers Another Great Pea Recipe - Green Pea and Mint Soup
This recipes comes courtesy of British Peas
- Unroll the puff pastry and cut down the length into 2 pieces. Lightly score a line 1 cm round the edge of each piece, make sure you don't cook right through the pastry.
- Mix the mascarpone together with the dill and lemon juice and season well with salt and pepper. Spread this over the pastry, taking care to keep the mixture within the scored edge.
- Cut the smoked salmon into ribbons and arrange over the top of the herby mascarpone, pushing them lightly into cheese, then sprinkle with the peas. It doesn't want to look too regimented, more of an artful scattering. Bake in the preheated oven for about 15-20 minute until the pastry is crisp and golden.
- Sprinkle with a little extra dill and cut into slices. Serve with peppery, salad leaves such as rocket or watercress.
How to Cook Fresh Peas
Young, fresh British peas need hardly any cooking at all as they are so sweet and tender. Peas can be either boiled, steamed or eaten raw in salads. To boil: bring a pan of water to the boil, add a tiny pinch of salt (helps preserve the colour and flavour of the peas during cooking), add the peas to the boiling water and cook for 2-3 minutes, until just cooked. Alternatively place in a steamer and cook for 3-5 minutes.If you can't find smoked salmon trimmings, a lovely alternative is to use a smoked fish such as Craster Kippers Another Great Pea Recipe - Green Pea and Mint Soup
This recipes comes courtesy of British Peas
