Here's another Tarte Tatin recipe but with a twist this time.....courtesy of those lovely food blogging people at..... JustLoveFoodLeith And that twist I mentioned... its muffin size Shetland Smoked Salmon, Samphire, Herbs, Crowdie and potato Tarte Tatins with a duck egg and lime mayo served with seasonal leaves.
Ingredients:
Scottish smoked salmon slices
Samphire
Chopped chives
Spring onion, sliced finely in diagonal
Parsley leaves (not chopped but whole)
Waxy potatos simply boiled, peeled and crushed (Charlottes jersey Royals or Maris Peer are ideal)
Crowdie (you could substitute cream cheese)
Butter
Sea salt flakes
Freshly ground pepper
Preparation:
- Line a muffin tin with butter.
- Cover with smoked salmon slices to the brim, add the potato mix (potato, all herbs, Crowdie cheese, the samphire and season to taste). Then overlap the ends of the salmon slices to cover the mix.
- Top with a round of puff pastry (you can make your own, but as usual, Ralph says..... ready made works just as well). Make sure to tuck in the ends of the pastry all around the edge of the tin.
- Egg wash it and bake at 220 C for 20 minutes.
- Take it out of oven and let rest for 5 minutes and then turn by placing a plate or board over before turning so they do not crumble (like they do on The Great British Bake Off).
Serve with seasonal salad, a nice mayo of your liking and a wedge of lime or lemon.
If you're feeling adventurous, for a delicious accompaniment make a Samphire Butter with white balsamic and the juice of one lime.
In a saucepan simmer the Samphire, some parsley and coriander stalks with butter, freshly ground pepper, add just a splash of white balsamic vinegar, the juice one lime, cook for about 5 to 7 minutes until tender, blitz and pass through a fine sieve, let cool and ready to serve.
