- 75g Quinoa Flour
- 75g Rice Flour
- 65g Butter, diced
- 35g Hazelnut, skinned & lightly toasted
- ¼ Tsp Gluten Free Baking Powder
- 1 Medium Egg
- 25ml Cold Water
- 65g Cashew Nuts
- 115ml Water
- 30g Cold Pressed Rapeseed Oil
- Zest of 1 Lemon
- 10ml Lemon Juice
- 200g Roast Smoked Salmon, flaked
- 50g Spring Onions, finely sliced
- Sea Salt & Freshly Ground Black Pepper
Preheat the oven to 180/Fan 160
To make the pastry, place the quinoa and rice flours into a bowl and rub in the butter, using your finger tips until the mixture resembles fine breadcrumbs. Blitz the hazelnuts in a food processor until they are finely ground (a similar texture to ground almonds) and then add to the bowl along with the baking powder. Mix together and then add the egg, oil and water and using a knife cut it through the flour mixture then bring it together into a ball using your hands. Divide the pastry into 4 equal pieces and place one in between two sheets of cling film. Roll out into a circle slightly larger than the tin and peel off the top layer of cling film. Slide your hand underneath the bottom layer of cling film and carefully flip it over onto the tin. Press the pastry into the edges of the tin and then peel away the film. Finish lining the tin and cut away any excess. Repeat with the rest of the pastry. Line the pastry cases with baking parchment and baking beans and bake blind for 20 minutes. Remove the paper and beans and then return to the oven for a further 5 minutes.
Whilst the pastry is cooking blend together the cashew nuts, water and half of the lemon zest until it is smooth and creamy. Next add the oil and lemon juice and blend again then season to taste.
When the pastry cases are cooked, divide half the salmon, spring onions and remaining lemon zest between the 4 cases, then spoon over the cashew cream. Finally top with the rest of the salmon, spring onions and lemon zest and bake for 20 minutes or until the centres are set.