Smoked salmon soufflé tart

Smoked salmon soufflé tart

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(7 ratings)

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Cooking time

Prep: 45 mins Cook: 25 mins - 30 mins

Skill level

Moderately easy

Servings

Cuts into 6 slices

A sophisticated quiche, rippled with salmon slices, goat's cheese and dill

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
396
protein
17g
carbs
22g
fat
27g
saturates
13g
fibre
1g
sugar
3g
salt
1.8g

Ingredients

  • ½ x 375g pack shortcrust pastry
  • 50g plain flour, plus extra for dusting
  • 50g butter
  • 300ml milk
  • 3 large eggs, separated
  • zest ½ lemon
  • 1 tbsp chopped dill, plus a little extra
  • 100g pack smoked salmon slices
  • 150g pack crumbly goat's cheese, diced

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
  2. Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
  3. Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
  4. Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat’s cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.

Recipe from Good Food magazine, August 2012

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Comments

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ca55and's picture
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Delicious light Tart a firm family favourite

helenjohn's picture
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Absolutely delicious: a big hit with the whole family, making it again for a picnic meal

cliveofindia's picture

Tried this recipe and it was very tasty. However two questions that perhaps more experienced cooks can tell me. Can you use a less salty cheese than goats as I found it very salty. Also, can it be frozen?

Frantic Flapjack's picture
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This tasted light and lovely and looked very impressive when it came out of the oven. Also really good the next day - still light and fluffy.

irmgard2's picture
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This is really good. It was my first time ever using goat cheese and I thought it was quite nice. I used a frozen ready-to-bake pie shell for the base as that is what we have available here.

sllyst's picture
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This was such a lovely summery dish, done it twice now and it was perfect every time. Will be a favourite for some time to come!

dlockhart's picture
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The souffle base gives a nice lightness and I served it cold for a picnic. Not a fan of goats cheese so used feta instead which did make it a little salty.

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