Salmon & Spinach Tart

I love eating food, I love cooking food, I love reading about food and I love looking at food. But  can I be the only person who thinks there are far too many photos of chia pudding on Instagram? There – I’ve said it. That statement may make me wildly unpopular but frankly I’m becoming bored of the endless stream of ‘photogenic food’. Yes, food should look appetising, and yes, I applaud those who can take fantastic photographs (a skill I would love to learn one day as my camera is a total mystery to me!) But I don’t think how food looks should be anywhere near as important as how it tastes! I must declare a strong dislike for chia seeds and so they have taken the brunt of my rant – but really I am using chia pudding as an example for a whole range of ‘pretty but tasteless’ food.

This seems to form part of a growing trend for ‘clean’ food and in some ways I think this is excellent – knowing what we are putting in our bodies is hugely important to me and I am very passionate about the provenance of my ingredients. However, replacing all known foods with ‘clean’ alternatives I find concerning, especially when children’s diets are involved. We have no allergies or intolerances in our family so we eat a balance of all food groups including whole grains, dairy and meat. When I replace an ingredient it isn’t to make my food ‘clean’ as if it was somehow ‘dirty’ before – its merely to try something new and provide my family with nutritious and varied meals.

This tart is made with a sweet potato crust instead of pastry. This does make it lower in fat and calories, as well as increasing the vegetable content of the meal, but more than this, its delicious! The sweetness of sweet potatoes works beautifully with the salmon and spinach in this tart and is a lovely alternative to pastry. I have tried sweet potato bases with various quiche and tart recipes but this has been my favourite so far. It is such a summery meal, perfect on warm evenings with a large salad. It also makes a brilliant baby-led weaning meal as it contains oily fish, green vegetables and dairy; in my experience often the hardest foods to get babies to eat! It can be eaten hot or cold, so it also works well for packed lunches.

The recipe method looks a little long but if you are short on time I recommend making the tart case in advance. I normally make this in the morning, blind bake it and then keep it in the fridge until I need it later that day.

Ingredients

This makes enough to serve 4 adults as part of a main meal. 

  • 3 medium sweet potatoes
  • 2 fillets of salmon
  • 1 bag of raw spinach (enough to make 3 cooked handfuls)
  • 2 eggs
  • 100ml creme fraiche
  • Tsp dijon mustard
  • Zest of half a lemon

Method

Sweet potato tart case:

  • Peel and grate the sweet potatoes using a coarse grater
  • Highly grease your tart case and pour the grated potato in
  • Using your hands or a spoon push the grated potato into the tart case, covering the base and sides. This can be a little fiddly, I find the best way is to use my hands and knuckles!
  • Blind bake this a preheated oven at 180C for about 15 minutes until the edges are starting brown.
  • Crack one of the eggs and put the yolk to the side. Using the egg white, brush the tart case to create and pop it back in the oven for 5 minutes. This creates a waterproof layer ensuring your salmon filling will not leak through. You cannot see or taste the egg white.

 

For the filling:

  • Place the salmon fillets in a microwaveable dish with a little water and cook them for about 3 minutes, until they are cooked through.
  • Flake the salmon into large chunks and put to one side
  • Cook your spinach, drain it and squeeze out any excess moisture and chop up.
  • Add the salmon, spinach, creme fraiche and mustard to a bowl and stir.
  • Add the egg yolk and the remaining egg to the mixture and combine
  • Season with salt and pepper (no salt if cooking it for children)
  • Spoon the mixture into the tart case and put in the oven for 15 minutes
  • Optional: add slices of tomato to the top of the tart
  • The filling should be set and golden brown

 

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We enjoyed this warm last night with some new potatoes from our garden and a green salad with a citrus dressing to mirror the lemon in the tart. Will had his at lunch time cold and he ate it all (happy Mummy!) Despite the poorly taken photographs and the slightly browned black edges of the sweet potato case, this meal was made with love for my family and it tasted fantastic!

I’d love to hear from you if you try any of my recipes, or if there are any people who have a recipe for chia seeds that may change my mind about them!

 

Salmon & Leek Risotto

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Its nearly the end of June, it’s raining, its foggy and we all have colds. All in all its a grumpy house this week. Will is frustrated if we stay in all day but gets too tired and overwhelmed if we are out for too long, which is making it hard to know what to do with him! This morning we went to a soft play centre which he enjoyed for about half a hour before turning back into to a little cuddly, grizzly boy. I’m not complaining though, having a cold is horrid and he is never normally cuddly so in some ways it’s nice (for me). His body is obviously fighting hard to get him better as he is also napping a lot! He has currently been asleep for over an hour which is unheard of in the afternoon for him!

As I wrote that previous sentence he woke up, when will I ever learn!? DON’T MENTION GOOD NAPS! 

Anyway, my point was that both the weather and everyone being under the weather, meant comfort food was definitely in order for supper! Comfort food for me is bowl food – the kind of thing you can eat with just a fork. Risotto is perfect comfort food, and this salmon and leek version manages to feel both warm and cosy, as well as light and summery. It’s not hard to make either, but as with all risotto it does take some serene stirring.

To make it baby friendly there are a few sacrifices  compromises. They aren’t actually sacrifices, as it’s delicious and full-flavoured without them. There is no white wine added, although the lightness of the salmon and leek come through more as a result. It really isn’t missed in this particular recipe. There is also a lack of salt so it can feel under seasoned, but I have a trick for this which will become clear in the recipe method!

Ingredients

This is enough for 2 adults and 1 baby portion. 

  • 1 salmon fillet, deskinned
  • 75g smoked salmon
  • 200g arborio rice
  • 1 leek
  • Low salt vegetable stock cube
  • 3 tablespoons of peas
  • Small bunch of dill
  • Zest of 1 lemon
  • knob of unsalted butter

Method

  • Finely slice the leek, leaving the top 2 inches of green leek for later
  • De-skin and chop the fresh salmon fillet
  • Add leek to a large sauté pan with half of the butter and soften (don’t let them colour)
  • Add the rice to the leeks and stir to coat in the butter
  • Add the stock cube to a saucepan of hot water and bring to simmer (roughly a litre of water should be fine but if you run out just add more water to your saucepan)
  • Add a couple of ladles of the stock, the fresh salmon and stir
  • Keep adding more stock as the rice absorbs whats in the pan, stirring periodically to prevent it sticking. I like to use a wooden fork for stirring as it prevents the rice from breaking down.
  • When the rice is soft but still too hard to eat (after roughly 15 minutes) add the peas and the lemon zest
  • Finely chop the dill
  • Slice the smoked salmon into thin strips
  • Finely slice lengths of the green leek top
  • Once the rice is cooked and the liquid absorbed (20-30 minutes), turn the heat off, add the remaining butter, the dill and roughly two thirds of the smoked salmon, and stir to combine.
  • Remove the baby portion
  • For the adult portions, I add the rest of the smoked salmon on top, with some of the green leek and a generous crack of black pepper.

Adding the rest of the smoked salmon to the adult portions ensures that the baby portion isn’t too salty, and the adult portions’ become adequately seasoned. I like to add the raw leek as it provides a fresh taste as well as a contrasting texture from the smooth creaminess of the risotto.

Risotto is excellent baby food as it is so versatile: you can feed it in a variety of ways. For baby led weaning you could simply squash the peas and pop this, once cooled a little on a plate/highchair tray (messy but effective). You can also wait for the risotto to cool, mash the peas and roll it into balls the size of a walnut. These can be coated in parmesan and bread crumbs and lightly fried to create finger food. Finally you can pop it all in a blender and puree to you required consistency. This is what I have done today as when Will isn’t well he prefers to be fed by me.

What are your favourite comfort foods? I’d love to know!