Prep Time : 1:00 | Cook Time : 0:20 | Total Time : 1:20 | Serving : 6 person.

Ingredients

• 1/4 cup (60ml) olive oil, plus extra to brush

• 2 x 120g skinless salmon fillets

• 12 scallops with roe

• 12 cooked prawns, peeled (tails intact)

• 1 1/2 tablespoons lemon juice

• 1 tablespoon chopped dill, plus sprigs to serve

• Salad, to serve

Pastry

• 2 cups (300g) plain flour

• 150g chilled unsalted butter, chopped

• 1/2 teaspoon cayenne pepper

• 2 egg yolks

Aioli

• 1 cup (250ml) canola oil

• 50ml lemon-infused extra virgin olive oil

• 4 garlic cloves

• 2 tablespoons lemon juice

• 3 egg yolks

Method

• Step 1

  For the pastry, pulse flour, butter, cayenne and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and 2 tablespoons chilled water, then pulse until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes.

• Step 2

  Preheat oven to 190°C. Roll out the pastry to 3-5mm thick on a lightly floured surface. Cut six 12cm circles and use to line six 10cm loose-bottomed tart pans. Place pans on a large baking tray and line tart shells with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights or rice. Bake for a further 3 minutes until pastry is crisp and golden. Cool, then remove the shells from pans.

• Step 3

  Meanwhile, for the aioli, mix oils in a jug. Place garlic, juice and yolks in a food processor with a pinch of salt, then process to combine. With the motor running, add oil in a slow, steady stream until you have a thick mayonnaise. Season, then cover and refrigerate until needed (up to 4 days).

• Step 4

  Brush a chargrill pan or heavy-based frypan with the extra oil and place over high heat. When hot, cook salmon for 1-2 minutes each side until just cooked. Set aside. Cook scallops for 30 seconds each side until just opaque. Break the salmon into chunks and place in a large bowl with scallops and prawns. Whisk oil, lemon juice and dill, season, then gently toss through the seafood.

• Step 5

  To serve, fi ll the tart shells with some aioli, top with the seafood and garnish with extra dill. Serve with fennel salad.