• TO DRINK: A creamy, oaked chenin blanc has both pear and nutty characters, and its richness will complement the creamy remoulade

    Tartlet of pear and walnut remoulade with smoked salmon and caviar

    Serves: 12 tartlets
    Cooking Time: 35 minutes

    Ingredients

    • PASTRY
    • 100g flour
    • 100g butter
    • 15ml (1 tbsp) milk
    • 10g fresh chives and coriander, chopped
    • salt, to taste
    • 1 large egg
    • REMOULADE
    • 250ml (1 cup) mayonnaise
    • 60ml (¼ cup) grainy Dijon mustard
    • 5ml (1 tsp) sweet paprika
    • 5ml (1 tsp) Cajun spice
    • 2ml Tabasco
    • 1 large garlic clove, smashed and minced
    • FILLING
    • 150g smoked salmon
    • 100g (1 cup) walnuts
    • 2 ripe pears
    • black caviar, to garnish
    • coriander sprouts, to garnish

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Combine the flour and 50g of butter and rub between your fingers until a crumbly consistency has been reached. Add the milk, herbs, salt and egg and knead until a dough is formed. Use the remaining 50g of butter to grease 12 foil tartlet cases.

    3

    Roll the dough into 20g balls and press the dough into the tartlet cases. Bake blind in the oven until golden brown, about 15 – 20 minutes. Set aside to cool on a wire rack.

    4

    Mix all of the ingredients for the remoulade and pipe a little into the bottom of the baked tartlet cases.

    5

    Thinly slice the smoked salmon and place about 15g on one side.

     

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