{"id":2111,"date":"2025-04-06T20:01:49","date_gmt":"2025-04-06T20:01:49","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2111"},"modified":"2025-04-22T12:42:06","modified_gmt":"2025-04-22T12:42:06","slug":"salmon-and-leek-tart","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/04\/06\/salmon-and-leek-tart\/","title":{"rendered":"Salmon and leek tart"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g of <a href=\"https:\/\/redheadwithafork.ch\/index.php\/2025\/01\/17\/short-crust-pastry\/\">short crust pastry<\/a><\/li>\n\n\n\n<li>500 g of cooked salmon, flaked<\/li>\n\n\n\n<li>400 g of leeks, finely sliced<\/li>\n\n\n\n<li>3 eggs<\/li>\n\n\n\n<li>200 ml of double cream<\/li>\n\n\n\n<li>30 ml of chopped dill<\/li>\n\n\n\n<li>30 ml of chopped parsley<\/li>\n\n\n\n<li>60 g of margarine<\/li>\n\n\n\n<li>10 ml of Aromat<\/li>\n\n\n\n<li>2.5 ml of freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sweat the leaks in the margarine until cooked and allow them to cool.<\/li>\n\n\n\n<li>Line a greased 23 cm tart dish with the pastry.<\/li>\n\n\n\n<li>Beat the eggs and the cream together, season with the condiment and pepper, and stir in the herbs.<\/li>\n\n\n\n<li>Spread the leeks over the pastry, cover with the flaked salmon and pour over the egg mixture.<\/li>\n\n\n\n<li>Bake in the oven, pre-heated to 200 \u00b0C, for about 25 minutes.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with a salad such as cucumber or watercress.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with a salad such as cucumber or watercress.<\/p>\n","protected":false},"author":1,"featured_media":2112,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[150,156],"class_list":["post-2111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-leeks","tag-salmon"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2111"}],"version-history":[{"count":4,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2111\/revisions"}],"predecessor-version":[{"id":2322,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2111\/revisions\/2322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2112"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}