|200 g||Wood roasted salmon (Main)|
|1 to taste||Salt & freshly ground pepper|
|1 ½ cups||Milk|
|¼ cup||Parmesan cheese, Grated|
|½ cup||Self raising flour|
|1 cup||Cherry tomatoes, Halved cherry tomatoes|
|1 Tbsp||Capers, Optional|
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- Heat oven to 190C (170C fan bake). Line a 22cm tart tin with nonstick baking paper or grease a 22cm ceramic pie dish. Break salmon into bite-sized pieces.
- Break eggs into a bowl, season well with salt and pepper and whisk lightly. Whisk in milk, melted butter, parsley, parmesan cheese and flour. Pour mixture into the prepared tart tin and bake for 20 minutes.
- Remove from the oven and gently press smoked salmon, cherry tomatoes and capers into the top. Bake for 10 mins more to heat topping and finish cooking tart base.