2 Shortcrust Pastry Sheets
6 Kangaroo Island Eggs
200 ml Tribehou Crème Fraîche
½ tsp Tasman Sea Salt
200g Woodbridge Hot Smoked Salmon, set aside a few pieces to garnish
100g Meredith Dairy Marinated Goats Cheese, drained, discard oil
2 tbsp Fresh Dill sprigs, plus extra to garnish
20cm springform tin
Preheat oven to 200C.
Line the base & sides of a non-stick springform tin using both sheets of pastry, overlap in the centre and use your fingers to gently press the seams together to seal.
Roll the edges down to form a rustic free-form edge & trim any excess.
Combine eggs, crème fraîche & sea salt in a mixing bowl, whisk gently to combine and pour into pastry base.
Flake the salmon fillet over the top of the egg mixture and crumble small pieces of goats cheese around the salmon.
Sprinkle with fresh dill sprigs.
Bake in the oven for 30 mins, until golden and the middle is just set.
Sprinkle with reserved salmon pieces & extra dill prior to serving.