200g Regal Marlborough King Salmon Cold Smoked Slices
2 cups (250g) plain flour
125g butter, chilled
¼ tsp salt
1 egg yolk
50mls cold milk
1 green capsicum, deseeded
250g crème fraiche
2 tbsp chopped dill
2 tbsp chopped parsley
2 limes, zest of
2 tbsp grated Parmesan cheese
2 tsps poppy seeds
1 egg, beaten
Place the flour and butter in the bowl of a food processor and add salt. Pulse until the mixture resembles crumbs. Add the egg yolk and pulse again until combined. Slowly add enough cold milk until the mixture comes together as a dough. Scrape out the bowl and mold the dough into a ball. Wrap in plastic wrap and chill for at least 20 minutes.
Preheat oven to 200°C. Cut the capsicum into slices, and place on a baking tray. Spray with oil and place in oven. Cook for 20 minutes, until tender. Leave the oven on.
Remove the Regal Salmon from the fridge and allow to rest for 5 minutes.
Mix together the crème fraiche, egg, herbs and lime zest. Season to taste with salt and freshly ground black pepper.
Roll out the dough on a floured board, to make a large circle. The dough should be about 2 mm thick. Trim to make a large circle.
Spread the crème fraiche mix in a small circle in the middle, on top of the pastry. Arrange the capsicum slices and Regal Cold Smoked Salmon Slicesover the top. Sprinkle over the parmesan cheese.
Fold in the edges of the pastry to enclose the sides of the tart. Brush the top of the pastry with the beaten egg and sprinkle with poppy seeds. Slide the tart onto a greased baking tray.
Bake the tart in the oven for 30-40 minutes, until golden brown. Remove from oven and allow to cool slightly before serving. Serve warm or cold for picnics.