- Heat oven to Fan 180C/Conventional 200C/Gas 6. Lightly butter a tart tin and then press in your pastry. Line with greaseproof paper and fill with baking beans. Bake for 20 minutes and the sides are golden brown. Remove the baking beans and greaseproof paper and prick all over with a fork, base and sides. Bake for a further 10 minutes and then leave to cool.
- Cook the onions in the oil for 5 minutes until soft. Season well and leave to cool. Stir the lemon juice into the crème fraîche.
- When cool, spread the base with the onions and then drape over the smoked salmon. Sprinkle with lemon rind, capers and half the dill. Spoon over the crème fraîche in blobs and then scatter over the remaining dill.
Serve with a crisp salad with a sharp dressing. This recipe was inspired by Olive magazine.