This week’s quick recipe from Tiverton features some of the brilliant fresh food available in the market and the town. Salmon, spinach and cream cheese tart is a really easy meal to make if you are using shop bought puff pastry. If you have the time to make the pastry yourself that’s great but this particular recipe is aimed at feeding the family quickly with good, fresh produce and silky flavours.
Tip of the week: when you are buying smoked salmon, look for fish that has been farmed at sea rather than in a loch, such as Tregidda Smokehouse’s Shetland salmon we sell in the deli. Offshore farmed salmon are much fitter and leaner fish with better texture and flavour.
Serves 4
1 ready-to-use Puff pastry sheet approx 20 x 30cm or equivalent homemade pastry
125g sliced smoked salmon cut into 1cm wide strips
50g washed baby spinach leaves
1 small tub cream cheese
Salt & pepper
New potatoes and green vegetables to serve

Preheat the oven to GM 6 or 180˚C or if using an AGA set to hottish.
Tip the cream cheese and spinach into a bowl and combine with a fork, then add the sliced salmon strips, a pinch of salt and a good crack of pepper.
Mix well until all the ingredients are equally dispersed. Line a 20 x 30cm baking tray with baking parchment and place the tray in the hot oven for 5 minutes.
Remove the tray from the oven and place the puff pastry sheet directly onto the baking paper.
Quickly spread the cream cheese and salmon mixture onto the pastry, leaving a 1cm gap all around edge to allow the pastry to rise.
Bake for 15 minutes or until the pastry is golden brown, the high peaks of salmon and spinach have crisped up and the kitchen smells heavenly.
Slide onto a plate and serve hot with crushed potatoes, mange-tout and baby sweet corn.
In the unlikely event you have any left over, just pop it in the fridge and save to have as a chilled suppertime snack.