A long time ago (and it may as well have been in a galaxy far far away!!), before kids and before food allergies, Libby made us a delicious salmon tart. Goodness it was wonderful but since it was full of sour cream and egg whites it has been off our menu for 8 years.
Then I made some Pumpkin Tarts for my Mum’s birthday and the filling for them gave me an idea!!!
So I set to work to try and re-create Lib’s amazing Salmon Tart and we ate the results tonight. Result – amazing!!!!!! The texture and flavour were SO similar and everyone loved it (well, ok, except my little miss … but … really, if I only cooked what she loved, we’d live on sausages!). Peter ate seconds and thirds, Harry gave it 99%, Will licked his plate clean and asked for it in his lunchbox and George demolished it (but to be fair, he does that with almost everything).
I’m so excited to have little versions of these that I made with the left overs for lunch tomorrow!
- 300g silken tofu (medium firm)
- 3 tbsp hummus
- 2 tsbp nutritional yeast
- 1/2 tsp pink salt
- few grinds of black pepper
- 1 tsp fresh chopped dill
- 1 tbsp rinsed and chopped capers
- 400g tin of salmon, skinned and boned
- small zucchini, grated and squeezed of its liquid
- 1/3 cup aquafaba (liquid drained from a can of chick peas)
- 1 sheet of shortcrust pastry*
*today I made a spelt pastry by pulsing together 200g flour, 1/2 tsp pink salt and 120g cold vegan butter into a crumb. Bring it together to a disc, cover and place in the fridge for half an hour. Roll out to dish shape/size on a floured surface and then blind bake in a moderate oven for 20 minutes.
Remove the tofu from it’s package, drain and pat dry.
Into your blender/food processor/thermal cooker place the tofu, hummus, nutritional yeast and salt. Process until smooth (Speed 4, 20 seconds).
Add in the salmon, dill, pepper and capers. Process until smooth (Speed 4, 20 seconds).
Pour into a large bowl and stir through the zucchini.
In a stand mixer place the aquafaba in a small, clean bowl and mix on highest speed for about 4-5 minutes or until you get soft peaks (not as stiff as for a meringue).
Tip the whipped aquafaba into the salmon mix and gently fold through until incorporated – go gently, you don’t want to lose all of that lightness.
Pour the salmon mix into the blind-baked pastry and return to the preheated oven for 35 minutes.
The filling will still be quite soft on removing from the oven, but will firm up more as it cools.
Slice and serve with salad or veg.
It does well being reheated and last a couple of day in an air tight container in the fridge.