- 200 g (about 4 slices) dark bread, such as pumpernickel
- 50 g butter, melted
- 2 tbsp Dijon mustard
- 200 ml light sour cream
- 5 hard-boiled eggs, chopped
- 200 g smoked salmon, chopped
- 2 bunches chives, chopped, plus extra, to serve
- 100 g black or red caviar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hour 15 minutes
You will need a shallow 23 cm tart pan with removable base for this recipe.
Process bread in a food processor to fine crumbs. Transfer to a bowl and stir in butter until combined. Press into base and side of a shallow 23 cm tart pan with removable base, then refrigerate for 15 minutes to firm.
Combine mustard and sour cream in a large bowl. Add ½ tsp salt, ¼ tsp ground white pepper, eggs, salmon and chives, carefully folding through sour cream mixture. Spoon mixture into tart shell, cover surface with plastic wrap and refrigerate for 2 hours or until firm. Keeping tart on the base, remove from pan. Just before serving, top with a layer of caviar and scatter with extra chives.
Photography Tony Amos