Salmon Pate Spring Tart

Ingredients

• 2 Huon salmon pate
• 2 Sheets of frozen puff pastry or homemade puff pastry
• 1 Tbsp of white sesame seeds
• 1 Tbsp pf black sesame seeds
• 1 Tbsp of poppy seeds
• 1 Egg
• 1 Red onion, sliced thinly
• 1/2 Cup apple cider vinegar
• 1 Tbsp caster sugar
• 1 Tsp salt
• 1 Cup of boiling water, cooled slightly
• 1 Avocado, seed removed and sliced
• 100g Mixed cherry tomatoes, halved
• 1 Cucumber
• 75g Goats cheese
• 6 Caperberries, sliced in half
• Micro herbs/dill sprigs

Method

1. 1
   Pre-heat oven 200°C
2. 2
   Line tin with the pastry, trim to 1 cm outside the tin and fold back over and press into the sides. This will give the pastry case a thicker edge.
3. 3
   Whisk egg, using a fork, press into the base of the pastry all over, this will keep the base from rising too much. Brush the egg wash all over the pastry. Combine the seeds and sprinkle around the edge of the pastry. Place onto a baking tray and cook for 20 minutes or until golden brown. You may need to press down the base of the pastry, using the back of a spoon, when removing from the oven if it has risen too high. Set aside to cool.
4. 4
   Whilst the tart case is cooking combine the cider, sugar, salt, and water. Stir until the sugar and salt dissolves. Add the liquid to cover the onion, set aside.
5. 5
   To assemble the tart, spoon over the pate generously.
6. 6
   Divide the avocado, cherry tomatoes, cucumber, goats cheese, caperberries and pickled onion on top of the pate, garnish with micro herbs and dill.