• 1 x shortcrust pastry
  • 350g new potatoes, sliced thinly
  • 284ml double cream
  • 2 eggs
  • 3 tbsp chopped dill, extra for sprinkling
  • zest of 1 lime
  • 200g smoked salmon, cut into strips
  1. Heat oven to 190C/170Fan/Gas 5. Lightly grease your tart case with butter and line your tart case with the pastry. Line with baking parchment and then fill with baking beans and bake for 10 minutes. Then remove the baking parchment and baking beans and bake for a further 5 minutes.
  2. Cook the sliced potatoes for 6-8 minutes until just tender but still firm. Mix together the eggs, cream, dill, lime zest and seasoning. Scatter half of the potatoes over the pastry case and drape half of the salmon around the poatatoes. Pour over half the egg mix. Then scatter over the remaining potatoes and salmon and top with the remaining egg mixture.
  3. Bake for 25 minutes until set. Sprinkle with a little extra sill and serve.

Recipe from Mary Cadogan on the BBC Good Food Wedbsite