300g of 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 of ricotta
1 tbsp of butter
1 tbsp of dill
1 tbsp of Dijon mustard
5 tbsp of olive oil
½ tbsp of cider vinegar
1 tbsp of chopped dill
1 tbsp of chopped parsley
Step 1Heat the oven to 180°C and put a griddle pan on a medium high heat on the hob.
Step 2Line a 35cm x 25cm oven tray with the puff pastry, prick with a fork, leaving a 1cm border and put in the oven for 10 minutes.
Step 3Meanwhile, beat together the egg, ricotta and dill and season with a pinch of salt and set aside.
Step 4Heat a griddle pan and quickly soften the leeks in the butter, remove from the pan and set aside.
Step 5Cook 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.
Step 6Remove 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.
Step 7Whisk 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.
Step 8Spread 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.
Step 9Remove from the oven, sprinkle with the remaining chopped herbs and a twist of pepper then serve with the vinaigrette drizzled over.