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CURRY MADRAS Smoked salmon, ricotta and curry pie

Little things that change everything

  • 1 level teaspoon in the cooking water of pasta. Drain, add smoked salmon strips, chiseled dill and a little soy liquid cream
  • 2 pinches of curry in the brioche dough used to bake a saucisson en croûte
  • 2 pinches of curry in the savory shortbread dough. Serve the shortbreads as an aperitif with tarama or cream cheese
  • 1 pinch of curry in the mayonnaise served with lightly boiled whelks
  • 2 pinches of curry in mashed potatoes served with roasted fish fillets

Recipe for 4 servings

Prepare a curried shortcrust pastry by mixing 125g of wheat flour, 80g of softened butter, 1 level teaspoon of curry and a pinch of fine salt.

Slowly and progressively pour 60g of water, knead lightly together to form a smooth ball. Leave to stand for at least 2 hours in the fridge.

Roll the pastry, place in a dish, prick with a fork, fill with dry beans and bake for about 20 minutes at 180°C (356°F).

Once cooled, cover the pastry with 200g ricotta cheese crumbled with a fork.

Arrange 4 big slices of smoked salmon on the cheese and drizzle with a few drops of lime.