© J Sainsbury plc 2020
Summer salmon and watercress tart
This is so easy to throw together – and great to take on your picnic
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Ready in 60 minutes
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Cooking time 55 minutes
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Prep time 5 minutes
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Serves 10
Ingredients
- 375g ready-rolled lighter shortcrust pastry
- 260g salmon fillets
- 350g three-cheese sauce
- 2 large eggs, beaten
- 80g watercress
- 50g lighter grated Cheddar cheese
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Line the base of a large fluted rectangular baking tray with parchment paper. Lay the pastry on the sheet. Prick the base and bake uncovered for 10 minutes.
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2
Meanwhile, place the salmon on a non-stick baking sheet and bake the fish for 10 minutes. Remove from the oven and break the salmon into small pieces, discarding the skin.
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3
Beat together the three cheese sauce and the eggs. Season well with black pepper.
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4
Remove the pastry from the oven, scatter the watercress over the pastry and pour the sauce on the top. Top with the salmon and cheese and bake for 40-45 minutes, or until golden.
