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How to make Blackened salmon tarts with mango salsa

Yield = 4
Prep time: 0:55
Cook time: 0:20
Total time: 1:15

Ingredients

  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon garlic powder
  • 2 x 120g skinless salmon fillets, deboned
  • 2 sheets frozen shortcrust pastry, thawed (or 4 savoury tart cases. See note.)
  • 1 tablespoon olive oil
  • 200ml creme fraiche or sour cream
  • 1 tablespoon salmon roe (see note)
  • Pea shoots (see note), to serve (optional)

Mango salsa

  • 1 mango, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1 teaspoon caster sugar
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 2 small red chillies, seeds removed, finely chopped
  • 1 tablespoon finely chopped coriander
  • 1/2 small red onion, very finely chopped

Method

  • Step 1 Combine spices on a plate. Coat salmon in spice mixture, then chill for 30 minutes. Meanwhile, preheat the oven to 180°C. Use the pastry to line four 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5 minutes or until golden. Cool.
  • Step 2 For the salsa, combine ingredients in a bowl, then chill until ready to serve.
  • Step 3 Heat oil in a pan over medium-high heat. Cook salmon for 2 minutes each side or until blackened all over but not burnt (it should still be rare inside).
  • Step 4 Spoon creme fraiche into tart cases. Flake the salmon into pieces and divide among the tarts. Top with salsa and roe, then garnish with pea shoots.