Salmon is rich in protein, omega-3s, and vitamin D, while broccolini abound in antioxidants and fiber.
It's truly a health-and-flavor match made in heaven, and the eggs (no longer considered a heart risk) add more protein and a good deal of vitamin A.
Broccolini is less pungent, slightly sweeter, and tenderer than its bigger cousin.
In this tart, it's just lightly blanched to preserve its color and crunch.
If you can't find fresh dill, finely chopped flat-leaf parsley will do.
Salmon, Broccolini, and Dill Tart
Photo by Emma Boyd. Adapted from a recipe by Nadia Lim.
Prep time is 10 minutes; Cooking time is 35 minutes
6 oz. (about one cup) of broccolini, ends trimmed, larger florets halved lengthwise
1 sheet puff pastry
1 egg beaten with a tablespoon of water (for egg wash)
1/3 cup cream or creme fraiche
Zest of 1 lemon
2 tablespoons chopped dill
¼ red onion, thinly sliced
3 teaspoons capers (optional) or diced red or orange bell pepper
Extra dill sprigs, to garnish
A few large handfuls of watercress (or other leafy greens), to serve
- Preheat the oven to 220°C.
- Bring a pot of salted water to a boil. Briefly blanch the broccolini for 1-2 minutes until bright green and just tender. Drain and refresh in cold water. Set aside.
- Roll the puff pastry out to fit a 9-inch tart tin with a removable base. Line the tin with pastry, ensuring some pastry hangs over the sides of the tin a bit (as it will shrink back as it cooks). Brush with the egg wash and prick the base with a fork in several places. Bake for 10 minutes.
- Whisk the cream or creme fraiche, eggs, lemon zest and dill together. Season well with salt and pepper.
- Remove the pastry from the oven and add the blanched broccolini, salmon chunks and red onion. Pour over the creme fraiche mixture and scatter over the capers (or diced bell pepper).
- Return to oven to bake for about 25-30 minutes or until the pastry is cooked through and the filling is just set.
- Serve with extra dill and watercress scattered over the top, and a watercress salad on the side.