WHERE TO FIND WATERCRESS RECIPES

Steps:

• For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips.
• Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.
• Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
• Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.
• Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/160C FanGas 4.
• For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.
• Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry.
• Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 450g/1lb loaf tin with butter. Line with baking paper, leaving an overhang – this will help you remove the pâté. Lay 3 sprigs of dill in the centre of the base of the tin.
• Lay a piece of foil on the worktop and spread with a knob of butter. Sit the salmon fillet on top, spread with a little more butter and season with salt and pepper. Sit the remaining sprig of dill on top, fold into a parcel and place on a baking sheet. Bake for 15 minutes or until just cooked. Leave to cool completely in the foil.
• Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼–2½oz of the salmon left.
• Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper. Blend until smooth. Spoon 3 tablespoons of the pâté into a bowl and add the chopped watercress and dill and mix well. Set aside.
• Spread half of the pâté from the blender into the base of the tin. Spread the watercress mix over the top, using the back of a spoon to push to the edges and corners in an even layer. Spread the remaining pâté on top and level the mixture. Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm.
• Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side.