Salmon, Potato and Sea Bean Tart
Fresh ingredients from both sea and land are united in this unusual, but satisfying recipe. Sea beans, wild-caught salmon and fingerling potatoes are enveloped in crisp phyllo pastry. A sprinkling of brightly flavored dill pollen ties it all together!
Pre-heat the oven to 350 degrees. Bring a pan of unsalted water to boil and blanch the sea beans for 1 minute, then drain and plunge into cold water. Drain well. Toss the green onions, potatoes, salmon and sea beans together with 1 Tbsp olive oil, then season with salt and pepper (careful with the salt - sea beans are naturally VERY salty).
Brush the bottom of an 8x8 inch baking pan with olive oil. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 4-6 layers, depending on how thick you want the crust.
Place the salmon, potato and sea bean mixture on top of the phyllo dough. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 4-6 layers, depending on how thick you want the crust.
Bake in the preheated oven about 30-40 minutes or until golden brown on top. Sprinkle with dill or fennel pollen and allow to cool slightly. Slice and serve.