Smoked Salmon and Basil Tart with Lemon and Parsley Salad

taste.com.au

damonf

2 eggs, plus 1 egg yolk

200ml creme fraiche or light sour cream

⅓ cup basil leaves, finely chopped

250g sliced smoked salmon, chopped

2 lemons

½ bunch flat-leaf parsley, leaves picked

2 baby fennel bulbs, very thinly sliced

50g capers, rinsed, drained

2 tbsp olive oil

Parmesan pastry

1 ½ cups (225g) plain flour

110g chilled unsalted butter, chopped

⅓ cup (25g) grated parmesan

Directions at taste.com.au

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