Taramasalata tartlet

Ingredients

• 500 ml (2 cups) canola oil
• 1 packet brick pastry or spring roll wrappers
• 200 ml white taramasalata
• Selection of fine herbs that have flavour (e.g. borage, elderflower, lavender flowers, rosemary flowers, nasturtiums, chervil, pea tendrils, grape vine sprouts)

Instructions

1. Preheat the oven to 170˚C.
2. Cut the brick pastry into 8.5 cm rounds. Keeping the rounds covered while you work to prevent them drying out, use a paper press (see Note) to cut a lace pattern into the rounds.
3. Place the oil in a bowl. Working one at time, dip a lace patterned round into the oil, then carefully remove and place over the underside of a small aluminium tart tin. Sandwich with a second tart tin and place on a baking tray. Repeat with the remaining rounds. Bake for 7 minutes or until crisp. Carefully remove the pastry shells from the tins and cool on a wire rack.
4. Spread the tarama into the inside of a large stainless bowl (to increase exposed surface area) and cover with plastic wrap. Poke a hole in the plastic wrap and smoke using the smoking gun.
5. To serve, place a tart shell on a serving plate and pipe a generous dollop of taramasalata inside. Top with a selection of herbs and serve immediately.

Note

• Andrew Ballard purchased his hand-rolling machine (called “DIYCUTS”) from Kaiser Craft or there are also versions available at Spotlight or online. 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.