Prep Time : 1:00 | Cook Time : 0:20 | Total Time : 1:20 | Serving : 6 person.
Ingredients
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1/4 cup (60ml) olive oil, plus extra to brush
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2 x 120g skinless salmon fillets
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12 scallops with roe
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12 cooked prawns, peeled (tails intact)
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1 1/2 tablespoons lemon juice
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1 tablespoon chopped dill, plus sprigs to serve
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Salad, to serve
Pastry
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2 cups (300g) plain flour
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150g chilled unsalted butter, chopped
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1/2 teaspoon cayenne pepper
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2 egg yolks
Aioli
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1 cup (250ml) canola oil
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50ml lemon-infused extra virgin olive oil
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4 garlic cloves
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2 tablespoons lemon juice
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3 egg yolks
Method
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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.
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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.
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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).
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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.
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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.