James Martin served up a tasty smoked salmon and creme fraiche tart with spinach on James Martin’s Saturday Morning.

The ingredients are: 200g ready rolled all-butter puff pastry, 1 egg yolk, for egg wash, 2 tbs crème fraiche, 8 large spinach leaves, 2 large scallops, sliced, 100g smoked salmon slices, A few sprigs of thyme, chopped, Salt and pepper.

For the sauce: 50ml white wine, 1 lemon, 100ml fish stock, 100ml double cream, A few chives, chopped, Salt and pepper.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.