Salmon and mushroon tart

This typical dish from Auvergne is adapted from a recipe by Hélène Chazal of the "Poste et Champanne" restaurant in Brioude.

Preparation : 45 minutes

Cooking time : 30 minutes

Ingredients for 4

300 gr of puff pastry or 2 ready made rolls

60 gr of mushrooms (chanterelle or similar)

1 chopped shallot

10 gr butter

500 gr deboned skinless salmon fillet

4 tbsp thick cream

1 egg

Salt, pepper

Cottage cheese

Freshly chopped herbs (parsley, chives, flat-leaf parsley)

• Cut two 22cm diameter pastry circles.
• Clean the mushrooms, then lightly fry them in butter.
• Add the chopped shallot and cook for 5 minutes.
• Mince 200gr of the salmon with half of the mushroom preparation in a food processor.
• In a bowl, mix the cream into the minced salmon.
• Season with salt and pepper.
• Peaheat the oven to 200°C(mark 7).
• Cut the remaining salmon into thin strips.
• Beat the egg with salt in a bowl.
• Lay out one of the pastry circles into a pie dish, and prick the bottom with a fork.
• First, lay out the minced salmon mixture, then add the remainder of the mushroom mixture, then add the strips of salmon fillet on top.
• Cover the tart with the second layer of pastry, and press the edges together.
• Make a chimney hole in the middle, and brush the top with the beaten egg.
• Cook for 25 minutes.

I accompany the tart with a mixture of the cottage cheese and chopped herbs, with salt and pepper.

You can also accompany with a beurre blanc sauce.

Beurre blanc

Ingredients :

1 chopped shallot
4 tbsp white wine
15 cl single cream
200 gr butter
Freshly chopped herbs

• Simmer the chopped shallot in the white wine. Season with salt and pepper.
• Leave to reduce until the wine completely evaporates.
• Add the cream, and reduce.
• On a very low heat, add in the butter gradually, whilst stirring continually.
• The sauce is ready once all the butter has melted.
• Add the chopped herbs, and keep the sauce warm in a bain-marie.