Smoked fish tart
This tart is not as wobbly as some, as it has a substantial amount of filling. The various smoked flavours of the fish are quite sensational partnered with the hint of piquancy in the gherkins and capers.
Delia
pastry Scatter fish in pastry case, then capers and gherkins, then pour in cream. Cook in moderately slow oven 30-35 minutes or unti surface is golden brown and centre is firm. Rest 10 minutes, then remove from tin.
110g flour sift   crumble Mix to a smooth dough. Wrap, refrigerate 30 minutes. Roll as thinly as possible. Line 19cm quiche tin, avoiding too much stretching. Brush with egg. Prick with a fork. Bake 20-25 minutes or until crisp and golden.
salt  
50g butter softened
25g parmesan grated   mix in
cold water     sprinkle in
1 egg beaten
filling
250g smoked salmon trimmings  
225g smoked haddock fillet Place in saucepan, bring to simmer, cover, poach gently 2 minutes. drain fish flake
110g kipper fillet
bay leaf
pinch ground mace
55ml milk heat milk mix, heat until simmering stir well
200ml creme fraiche  
1 egg white beat
3 egg yolks
pepper
ground nutmeg
1 tablespoon capers rinse, drain
2 gherkins chop
Serves 4-6