Trine Hahnemann cooks scandinavia spelt, smoked salmon and spinach tart on Saturday Kitchen.

Trine says: “A wholesome tart with a creamy salmon and spinach filling. Try substituting the spinach with asparagus when it’s in season.”

The ingredients for the pastry are: 50g plain white flour, plus extra for dusting, 150g wholegrain spelt flour, 1 tsp sea salt, 75g butter, chopped, plus extra for greasing, 75g quark or fromage frais.

For the filling: 250g baby spinach leaves, 1 shallot, finely chopped, knob of butter, 6 free-range eggs, 200g crème fraîche, 200g cottage cheese, 1 tsp ground nutmeg, 1 tsp sea salt, plus extra to taste, 1 tsp freshly ground black pepper, plus extra to taste, 150g smoked salmon slices and cut into 1cm squares.

For the kale and pomegranate salad: 400g kale, trimmed, washed, shredded and excess water squeezed out, 2 pomegranates, seeds removed, 1 lime, juice only and 3 tbsp rapeseed oil.