Thursday, April 28, 2011

Salmon and Broccoli Lattice Tart....yum!

I love to try new recipes and I'm always looking for them, I have copied recipes from many sites and they're never as good as the ones I get from "BBC Good Food" magazine (or their website!). ALL the recipes in the magazine are fantastic (trust me), the ones you find on the website have very useful reviews that help you to select.
Today I went to the local store with my son to get some chocolate, I got a little net bag full of chocolate bunnies, I was ready to go, but when I turned around I saw the magazine section and my eyes got stuck on my favourite magazine....have you guessed which one? .... the cake on the cover looks sooooooooo delicious I couldn't leave the shop without it!

I took a good look and OMG....this magazine is full of mouth-watering recipes!. I always go for the sweet things but I found the following recipe a "must" for dinner tonight....

What do you think???.....and this was the result!:

Not as perfect as the one on the mag, but soooooooooooo incredibly tasty....

The watercress mixed with the creme fraiche makes a difference....YUMMY!
I'll have to post the recipe, I can't just show the pictures, especially if you don't live in the UK and can't get the here we go:


-100g (4oz) broccoli, cut into florets
-85g (3oz) watercress, chopped
-4 tbsp half-fat creme fraiche
-435 g pack ready-rolled puff pastry sheets
-1 egg, beaten
-170g pack poached salmon fillets, flaked
-steamed green beens, to serve

1. Cook the broccoli in lots ofboiling water until tender. Drain and rinse in cold water until cool. Drain well and set aside. In a mini chopper or food processor, blitz the watercress and creme fraiche with some seasoning.

2. Heat the oven to 200C/180C fan/gas6.
Unroll the pastry sheets. Place one on a baking sheet, cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 minutes until golden.

3. Cut the remaining pastry into 2cm wide strips. Spread on the creme fraiche, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.

4. Brush with beaten egg and cook for 20-25 minutes until pastry is golden and cooked through and the filling is hot.
Serve with green beans (we had it with green salad).



  1. Se ve exquísito, te quedo muy linda, me encantan todos los ingredientes así que no dudo que debe estar delicioso. Voy a mirar el sitio web gracias por recomendarlo.

  2. Gracias Pili! quiero hacer esta tarta de nuevo, realmente deliciosa! x

  3. Me encanta tu blog! lo vine a ver co más calma ando buscando los cupcakes con mazapan!!! gloria


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