SMOKED SALMON, CREAM CHEESE AND WATERCRESS FILO TART

If you’re looking for a showstopping lunch dish that packs a punch and will shine a light on your fresh spring herbs, Dobbies’ delicious smoked salmon, cream cheese and watercress filo tart is the perfect choice. Serves 4 (Prep time 30 minutes, cook time 30 minutes)

What you’ll need

For the tart

- 2 red onions, thinly sliced

- 2 tbsp extra virgin olive oil

- 4 long sheets of filo pastry (approx. half of a 270g pack)

- 100g butter, melted

- 100g pack smoked salmon ripped into chunky pieces

- 150g chopped watercress with large stalks removed

For the custard

- 3 eggs

- 100g cream cheese

- 200g double cream

- zest of 1 lemon

- 20g fresh dill, stems removed and leaves chopped

1. Preheat the oven to 180c/160c fan assisted and place a flat baking tray in the oven to heat. In a large frying pan, heat the olive oil and then add the onions and some seasoning. Sauté on a medium low heat until caramelised, about 10 minutes.

2. Brush the sheets of filo with melted butter and drape over a tart tin, leaving the excess to overhang. Continue until you use all the sheets and press the pastry down gently into the tin. The add in the salmon, onions and watercress.

3. In a large bowl whisk the custard ingredients with some seasoning and pour the mixture over the tart. Roll up the excess pastry to form a crust around the tart and brush with additional butter. Bake on the hot baking tray for 35 minutes or until golden and set. Remove and let cool and then serve with additional watercress on top.

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