1 sheet frozen shortcrust pastry, thawed
415g can red salmon, drained, flaked
2 eggs, separated
1/3 cup sour cream
1 tablespoon capers, rinsed, drained, chopped
1 1/2 tablespoons fresh dill, chopped
Preheat oven to 220°C. Line a 19cm, fluted, loose-base tart pan with pastry, trimming any excess. Place tart case into freezer for 10 minutes.
Remove tart case from freezer. Place onto a baking tray. Bake for 10 minutes or until lightly golden.
Meanwhile, place salmon, egg yolks, sour cream, capers, dill, and salt and pepper into a large bowl. Place eggwhites into a clean, dry bowl. Whisk until soft peaks form. Gently fold eggwhites into salmon mixture until just combined.
Remove pastry case from oven. Reduce temperature to 200°C. Pour salmon mixture into warm pastry case. Smooth surface. Bake a further 25 minutes or until filling is just cooked through.