300g Portobello mushrooms, sliced or halved if small
1 x 320g sheet of puff pastry
2 fillets of wild salmon (approx. 120g each), skinless and cut into quarters
1 leek (approx 130g), trimmed and sliced
1 egg, beaten
130g ricotta
1 tbsp butter
1 tbsp dill
For the vinaigrette
1 tbsp Dijon mustard
5 tbsp olive oil
½ tbsp cider vinegar
1 tbsp chopped dill
1 tbsp chopped parsley
Method
Heat the oven to 180c and put a griddle pan on a medium high heat on the hob
Line a 35cmx25cm oven tray with the puff pastry, prick with a fork, leaving a 1cm border and put in the oven for 10 minutes
Meanwhile, beat together the egg, ricotta and dill and season with a pinch of salt and set aside
Heat a griddle pan and quickly soften the leeks in the butter, remove from the pan and set aside
Cook the mushrooms on the griddle pan until nicely charred then add the salmon and cook for 1 minute, turning halfway through. Remove from the pan to a plate
Remove the pastry from the oven and prick all over the centre again with a fork. Leave to cool for a few minutes while you make the vinaigrette
Whisk together the Dijon mustard and cider vinegar then slowly whisk in the olive oil until you have a fairly thick dressing. Stir in most of the herbs and set aside
Spread the egg mixture over the base of the tart and top evenly with the leeks. Add the mushrooms and salmon and return the tart to the oven for five minutes to finish cooking
Remove from the oven, sprinkle with the remaining chopped herbs and a twist of pepper then serve with the vinaigrette drizzled over
