• 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

    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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