Savory Salmon and Cream Tarts

Method

1. Dissolve the salt in water, add it to the bowl of flour and mix until the dough comes together in one smooth mass, then wrap it in cling film and rest it for 15 minutes.
2. Dust a sheet of baking paper with flour and roll the dough out thin. Set 120g unsalted butter on the dough and fold the dough over so the butter sits between two layers, roll it thin again and rest the dough for 30 minutes.
3. Take the dough out, roll it flat, roll it into a log, wrap it in cling film and rest it for another 15 minutes. Cut the log into 16 equal pieces, press them into a cupcake tray and shape them into tart cases.
4. Set a pot over the heat with 150ml whipping cream, 75ml unsweetened oat milk, 3 bay leaves, 3 egg yolks and 1/4 teaspoon salt, and stir until the mixture thickens.
5. Skin the salmon and cut it into cubes of about 1cm.
6. Place the pieces of salmon in the tart cases and pour the cream mixture around them. Bake at 180 degrees C for 20 minutes.
7. Take the tray out of the oven, wait 10 to 15 minutes, then lift the tarts out and garnish with a few sprigs of dill.

Tips

• Repeated rolling is what gives the pastry its crisp layers.
• Bay leaves are sold in the imported spice aisle, and leaving them out works better than swapping in another leaf.
• The dough stays properly cold between rolls, since melted butter costs the layers.
• Salmon cut into 1cm cubes cooks evenly in the 20 minute bake.
• Oat milk keeps the cream mixture loose, so stir it over the heat until it thickens properly before turning it off.