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Ingredients
Ingredients
- shortcrust pastry.
Filling
- 250 g (9 oz) packet frozen chopped spinach, thawed
- 210 g (7½ oz) tin salmon, drained
- 3 eggs, lightly beaten
- 300 ml (10½ fl oz) cream
- pinch of ground nutmeg
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Roll out and line a 25 cm (10 inch) fluted loose-based tart tin with the pastry. Blind bake the pastry shell, then remove it from the oven. Reduce the oven to 180°C (350°F/Gas 4).
2. Put the spinach into a sieve and squeeze out the water. Transfer the spinach to a bowl and combine with the salmon and eggs. Beat in the cream, then season with salt and pepper and a pinch of nutmeg. Pour into the pastry shell and bake for 30 minutes, or until the filling is just set. Leave in the tin for 5 minutes before serving.
