Wild Garlic Tartlet

Mix curd, with egg, 2 tbsp olive oil, a pinch of salt and flour to a dough. Wrap the dough ball in foil and leave to cool for an hour.

Preheat the oven to 180 °C (convection oven 160 °C , gas mark 2-3).

Roll out the dough thinly on a floured surface.

Butter 2 small tart pans (approx. 15 cm ø) or possibly a large tart pan (approx. 26 cm ø) and spread with the dough.

Cover with aluminum foil, fill with lentils and bake blind in the oven for 5 minutes. Then remove the lentils from the foil and store them in a tin for later blind baking.

Rinse wild garlic, dab dry and finely crush with 2 tbsp olive oil. Mix in ricotta and 2 yolks and season with salt.

Roast salmon briefly on both sides in a frying pan with 1 tbsp olive oil.

Put the wild garlic mixture into the pre-baked tart tins, press the fish into them, brush carefully with beaten egg yolk and bake again for about 5 minutes.

Clean the lettuce, rinse and spin dry. Fry the pine nuts in a frying pan.

Mix vinegar, 3 tbsp. mustard, salt, olive oil and pepper to a dressing, dress the lettuce and sprinkle the pine nuts on top.

Serve the wild garlic tots with the lettuce.

Tip: Always use aromatic spices to refine your dishes!

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