Tantalising Tart

There are certain combinations in life that you just can't go wrong with. Chicken and mushroom. Prawn and peri-peri. Steak, egg and chips. Vodka and lime. Oops, that one just slipped out. And another great combo goes something like this... This is a rework of a dish that my mom used to make when I was younger. A quadruple-layered tart with a biscuit base, salmon pate, avo and egg mayo. Simple, pretty and delicious. This recipe is for a circular springform baking dish, but I made a mini tart which was about a third of the ingredients. To be honest, I used a can with the top and bottom removed, but using circular mould rings would be ideal.

Method: Line that dish: 1. Line springform with plastic wrap. Oh, you biscuit: 2. Mix crushed biscuit with melted butter into a consistency that is workable. Use to create the bottom layer. Salmon time: 3. Canned pink salmon is perfect in this recipe. Remove bones and combine with Mediterranean Delicacies Salmon Pate. Spread a layer on the biscuit. Avo lurve: 4. Season mashed avo and create the third layer. Grate that egg: 5. Grate eggs, combine with mayo, season and create fourth layer. Place the tart in the fridge for abut 20minutes to set. Chill out: 6. Serve with a side salad of lettuce, baby tomatoes and stunning Mediterranean Delicacies Calamata Olives, season with black pepper and Maldon sea salt.