Smoked salmon, butternut squash and gorgonzola tart by Inverawe Smokehouse

Inverawe Smokehouse creates award-winning smoked salmon and trout from its base in Argyll. For more than 44 years it has been following an ancient process which includes slow smoking over hand-tended open oak-log fires.

This creates a gourmet experience with full-bodied smokiness, a smooth finish, and delicate texture. 

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It’s committed to sourcing the best raw materials from certified and sustainable Scottish producers. 

Its products are available by direct mail from the smokery or through select delicatessen. Contact via www.inverawe.co.uk

This is gorgeous – made really special by the gorgonzola. It’s almost like a pizza, but crisper and quicker to make. 

A quick supper dish, and perfect for winter evenings. 

INGREDIENTS: Serves 4
2 small heads of garlic
900g butternut squash, peeled, seeded and diced
2 tbs olive oil, plus extra for drizzling
1 onion, finely chopped
10 sage leaves, chopped
75g freshly grated Parmesan
375g packet ready-rolled puff pastry sheet
150g Gorgonzola, diced
2 - 3 tbs fresh spring onions or chives, chopped
175g Inverawe Smokehouse smoked salmon trimmings, diced

METHOD

1 Preheat the oven to Fan 180°C / 200°C / 400°F / Gas Mark 6.
2 Wrap the bulbs of garlic in foil and roast in the oven for 20 minutes. Set aside.
3. Meanwhile, heat the olive oil in a large saucepan, then fry the onion for 10 minutes over a medium heat until it starts to brown. 
4 Add the sage leaves and the butternut squash, cover with a lid and cook for about 15 minutes until tender. 
5 Mash the squash roughly, squeeze in half of the roasted garlic cloves, then stir in the Parmesan. Season to taste.
6 Unroll the puff pastry, roll out a little bit thinner and put onto a large, non-stick baking tray. Prick all over with a fork then spread over the butternut squash. 
7 Bake for 10 minutes then scatter the diced Gorgonzola on top and bake for another 10 minutes until the pastry has risen and is golden brown. 
8 Finally, top with the smoked salmon and the remaining roasted garlic cloves and return to the oven for 3 minutes.
9 Remove from the oven, drizzle with a little olive oil and sprinkle with the spring onions or chives before serving with a fresh mixed leaf salad.

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