Salmon, leek and potato tourte

May 6, 2016 (Last Updated: January 11, 2019)
Salmon, leek and potato tourte recipe

A tourte is a round, savoury or sweet pie or tart. Serve this as a starter or even as a light lunch.

To drink: Go for Silverthorn The Green Man Cap Classique, which has a seductive biscuit and acacia blossom bouquet enhanced by a fine mousse.

Print Recipe

Salmon, leek and potato tourte

Serves: 8
Cooking Time: 1 hour

Ingredients

  • 600g potatoes
  • 600g salmon
  • 10 large leeks, finely sliced
  • 60ml (¼ cup) butter, for frying
  • 70g butter, melted
  • 10 sheets phyllo pastry
  • 3 jumbo eggs
  • 125ml (½ cup) double cream
  • 125ml (½ cup) mascarpone
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) fresh dill, chopped
  • 60ml (¼ cup) fresh flat-leaf parsley, chopped
  • green salad, to serve

Instructions

1

Preheat the oven to 180°C.

2

Boil the potatoes, let them cool, then peel and slice them into thin discs. Set aside.

3

Roast the salmon until cooked, about 10 minutes. Let it cool, then flake and set aside.

4

Melt the butter in a frying pan over a medium heat and fry the leeks until soft, about 5 minutes.

5

Brush the base and sides of a large rectangular pie dish with a little of the melted butter.

6

Brush 5 sheets of the phyllo pastry with some of the butter and lay them in the bottom of the dish. Place the potatoes, leeks and salmon on top of the pastry.

7

Beat the eggs, cream, mascarpone, seasoning and herbs together and pour it over the salmon.

8

Butter the remaining pastry sheets with the remaining melted butter and place them on top of the mixture. Trim to fit the pie dish.

9

Bake for 40 minutes and serve with a green salad.

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May 6, 2016 (Last Updated: January 11, 2019) By
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