A Salmon and Nettle Tart – Dish of the Month
As Nigel Slater says: “there is something deeply satisfying about taking a huge, golden tart to the table, a tart we have made ourselves. A tart we can give to others knowing it will give as much pleasure to them as making it did to us” There is something even more satisfying in making a tart that includes foraged ingredients such as wild garlic and nettles, free food!
When I went to the freezer, I discovered I only had one salmon fillet left, so used a couple of haddock fillets to bulk out the tart, you would never have been able to tell. I topped it with some of the Wild Garlic butter I made and froze last month.
I baked the fish in the oven for about 15 minutes and then left it to cool.
I’d read in The Foragers Kitchen that you could substitute young nettle tops for spinach, so I donned my rubber gloves and headed round into the back garden to collect some nettles. Living on a farm means that the fields and hedgerows tend to invade the garden and while this is not great for gardening, it is rather handy for foraging!
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