SALMON AND FENNEL TART

 

Serves 4

Ingredients:

 

Pack of defrosted puff pastry

2 fennel bulbs sliced finely in rings

Fresh thyme

2 tomatoes, peeled, quartered and deseeded
8 salmon fillets

Small handful of chopped olives

Sea salt

Olive oil

Pre-heat oven to 190ºC

 

 

 

 

AND THIS IS WHAT YOU DO…..

 

1. Roll out a rectangle of puff pastry and draw an inner rectangle with a knife and prick centre with a fork.
    

2. Fry fennel rings in olive oil with the thyme.
    

3. Place two tomatoes in a bowl of boiling water.    Cut a little cross at the base of each tomato and leave for ten minutes.   Peel, quarter and deseed.
    

4. Assemble cooked fennel on inner marked area of pastry;  for the next layer, pile on tomatoes;  then lay the salmon fillets on top, add sea salt, with the olives sprinkled over the fish.    Finally drizzle with oil and cook for 15 – 20 minutes.
    

5. Serve with mixed leaves, cherry tomatoes, lemon, olive oil and seasoning.