Smoked fish and spinach tart

Winter-warming smoked fish and spinach tart.

Regional fish monger Real Fresh bring you a winter-warming smoked fish and spinach tart using their Ahia smoked fish from the people of Ngati Porou.

Ingredients

For the filling:
400g Ahia® Smoked fish, any sort
250ml milk
2 bay leaves
6 black peppercorns
150g spinach leaves, washed
3 spring onions, finely sliced
3 free range eggs
250ml cream
125g crème fraîche
Salt and freshly ground black pepper

For the pastry:
200g flour
100g unsalted butter
1 egg yolk
A little water

Method

  • You will need a 22cm shallow tart tin with a removable base. Remove the Ahia® Smoked Fish from the fridge and packaging and allow to rest at room temperature before cooking.
  • Place the Ahia® Smoked Fish in a shallow saucepan with the milk, bay leaves and peppercorns. Add water if there isn’t enough milk to cover the fish. Bring to a simmer and cook for 5 minutes before turning the heat off and covering the pan with a tight-fitting lid or a piece of tinfoil.
  • Make the pastry by rubbing the flour and butter together until they are the texture of fine breadcrumbs either with your fingers or in a food processor. Add a pinch of salt, then the egg yolk. Combine and pour in the water, enough to bring the dough to a rollable consistency. Roll the pastry out on a floured board then line the tart case, pushing the pastry well into the corners. Trim the edges then place in the fridge for 1 hour to rest.
  • Preheat the oven to 200˚C and place a flat baking sheet in the oven. Line the pastry case with pastry, then a layer of baking paper and fill with rice, baking beans or baking weights, and bake for 20 minutes. Lift out the baking paper. Return the pastry to the oven for a further 20 minutes.
  • Wash the spinach thoroughly then place in a saucepan, cover with a lid and place over a low heat for 2-3 minutes, until the leaves have wilted. Drain through a sieve, squeeze any excess water out using your hands and then roughly chop. Set to one side.
  • Drain the Ahia® Smoked Fish, breaking into large chunks. Place the fish in the pastry case, add the spinach and spring onions. Lightly beat the eggs into a mixing bowl then beat in the cream and crème fraîche. Season with salt and pepper and pour into the pastry case. Bake for 25 minutes until the filling is lightly set. Remove from the oven and leave to cool for 20 minutes before serving.
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Regional fish monger Real Fresh bring you a winter-warming smoked fish and spinach tart using their Ahia smoked fish from the people of Ngati Porou.

Ingredients

For the filling:
400g Ahia® Smoked fish, any sort
250ml milk
2 bay leaves
6 black peppercorns
150g spinach leaves, washed
3 spring onions, finely sliced
3 free range eggs
250ml cream
125g crème fraîche
Salt and freshly ground black pepper

For the pastry:
200g flour
100g unsalted butter
1 egg yolk
A little water

Method

  • You will need a 22cm shallow tart tin with a removable base. Remove the Ahia® Smoked Fish from the fridge and packaging and allow to rest at room temperature before cooking.
  • Place the Ahia® Smoked Fish in a shallow saucepan with the milk, bay leaves and peppercorns. Add water if there isn’t enough milk to cover the fish. Bring to a simmer and cook for 5 minutes before turning the heat off and covering the pan with a tight-fitting lid or a piece of tinfoil.
  • Make the pastry by rubbing the flour and butter together until they are the texture of fine breadcrumbs either with your fingers or in a food processor. Add a pinch of salt, then the egg yolk. Combine and pour in the water, enough to bring the dough to a rollable consistency. Roll the pastry out on a floured board then line the tart case, pushing the pastry well into the corners. Trim the edges then place in the fridge for 1 hour to rest.
  • Preheat the oven to 200˚C and place a flat baking sheet in the oven. Line the pastry case with pastry, then a layer of baking paper and fill with rice, baking beans or baking weights, and bake for 20 minutes. Lift out the baking paper. Return the pastry to the oven for a further 20 minutes.
  • Wash the spinach thoroughly then place in a saucepan, cover with a lid and place over a low heat for 2-3 minutes, until the leaves have wilted. Drain through a sieve, squeeze any excess water out using your hands and then roughly chop. Set to one side.
  • Drain the Ahia® Smoked Fish, breaking into large chunks. Place the fish in the pastry case, add the spinach and spring onions. Lightly beat the eggs into a mixing bowl then beat in the cream and crème fraîche. Season with salt and pepper and pour into the pastry case. Bake for 25 minutes until the filling is lightly set. Remove from the oven and leave to cool for 20 minutes before serving.
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