Description

Everyone will love this spectacular dessert, which offers a creative take on the traditional favourites.

Ingredients

  • 2 x 175g pkts Springs Smoked Salmon portions, skin removed, flaked
  • 85g (1/3 cup) S&W Whole Egg Real Mayonnaise
  • 1 1/2 tablespoons horseradish cream
  • 16 thin rye bread slices
  • Butter, at room temperature, to spread
  • 1 bunch watercress, leaves picked, washed, dried
  • 2 tablespoons apricot jam, warmed, strained
  • 1 vanilla bean, halved lengthways
  • 1 1/2 cups milk
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons caster sugar
  • 1/4 teaspoon ground nutmeg
  • fresh fruit, to serve
  • 1 1/3 cups plain flour
  • 1/4 cup caster sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk

Instructions

  1. Make pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together, adding 1 tablespoon cold water if necessary. Turn pastry on to a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 200