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Pre-heat oven to 200°C (180°C fan-forced). For the crust, place the butter and flour in the bowl of a food processor and pulse until it resembles breadcrumbs. Add yolks and enough water to just bring the dough together. Turn on to a lightly floured surface and knead until smooth. Cover and refrigerate for 20 minutes.
Roll dough out on a lightly floured surface to approx. 4mm thickness. Press into a 22cm fluted tart pan with a removable base. Place onto an oven tray and refrigerate for 20 minutes. Prick pastry with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes, remove paper and beans and bake for a further 10 minutes. Allow to cool. Reduce oven temperature to 170°C (150°C fan-forced).
In a large bowl, whisk together the eggs, cream, parmesan, chives and seasonings. Scatter peas over the pastry base and dollop with chunks of feta. Pour in the egg mixture and scatter with half of the smoked salmon that has been roughly torn. Bake for 35-40 minutes until the centre is cooked. Serve warm or chilled with remaining ocean trout and some salad greens.
Note: If you don’t have time to make the pastry crust, you can purchase pre-made pastry cases.
Try adding spring onions in place of chives, or some chopped dill and lemon zest.
Serves: 4-6
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
