Smoked salmon tart with potato base

Ingredients

Base:

• 1 lb 6 oz potatoes (4 units)
• salt
• pepper
• 2 tablespoons olive oil (+/-)

Topping:

• 1/2 cup Greek yogurt
• 1 small shallot
• salt
• pepper
• 1 organic lemon (zest and segments)
• 4.5 oz smoked salmon
• 3 sprigs dill (+/-)

Materials

• 1 pot
• parchment paper
• 11 inches/28 cm diameter pie dish (optional)
• knife
• cutting board
• grater/zerzer

Preparation

• Peel potatoes and cook in boiling salted water for 30 to 40 minutes.
• Drain and mash the potatoes, then add the olive oil, salt and pepper.
  
• Transfer mixture to a parchment-lined pie dish. Spread to form a tart base.
  
  *Alternatively, simply spread the mixture on baking paper in a circle.
• Bake in a preheated oven at 390°F/200°C for 40 minutes.
  
  *Check for doneness and adjust time according to desired texture.
  
• While the tart base is cooling, finely chop the shallot, zest the lemon and remove the lemon supremes (the pulp).
  
  *Here we love lemon and acidity, you can use the half.
• Mix the Greek yogurt with the supremes, about 3/4 of the zest (the rest will be used for decoration), shallots, salt and pepper.
  
• Spread the yoghurt over the tart base, then cut slices of smoked salmon and arrange them on top.
• Finish by adding dill and the remaining lemon zest and voilà! All set!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe