Instructions

1. Melt the butter in a small sauce pan & fry the diced celery for 2-3 minutes, then add the leek & cook for 1 min more. Add the prawns & cook until white on the outside but still pink in the centre then remove from the heat.
2. Put the smoked salmon, capers, parsley & lemon zest in a large bowl and stir everything together.
3. Beat the egg and add to the cream & parmesan.
4. Roll out the pastry and bake blind @ 180°C for 25 min.
5. When cooked mix the cream mix & the fish together.
6. Pour mix into tart base and cook for 30 min at 160°C until it wobbles like jelly in the centre when moved slightly
7. Serve with side salad.