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.
Salmon, leek and potato tourte
- 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
Preheat the oven to 180°C.
Boil the potatoes, let them cool, then peel and slice them into thin discs. Set aside.
Roast the salmon until cooked, about 10 minutes. Let it cool, then flake and set aside.
Melt the butter in a frying pan over a medium heat and fry the leeks until soft, about 5 minutes.
Brush the base and sides of a large rectangular pie dish with a little of the melted butter.
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.
Beat the eggs, cream, mascarpone, seasoning and herbs together and pour it over the salmon.
Butter the remaining pastry sheets with the remaining melted butter and place them on top of the mixture. Trim to fit the pie dish.
Bake for 40 minutes and serve with a green salad.