Cheat’s hot-smoked salmon tart

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Fry the pancetta in a frying pan for 5 minutes, until golden. Drain on kitchen paper.
2. Pour boiling water over the spinach leaves to wilt, drain, squeeze out the excess water and chop.
3. Skin and thickly flake the hot-smoked salmon fillets over the bottom of the pastry case and scatter over the pancetta and spinach.
4. In a bowl, whisk the eggs into the double cream and season well. Pour over the salmon, pancetta and spinach, then sprinkle with the chopped fresh dill.
5. Bake for 20-25 minutes, until set and lightly golden on top. Set aside to cool a little and serve with green salad, if you like.