Salmon, dill & potato tart

Salmon, dill & potato tart

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(18 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 8

This delicious smoked salmon tart makes a light alternative for lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
327
protein
12g
carbs
25g
fat
20g
saturates
9g
fibre
1g
sugar
2g
salt
1.67g

Ingredients

  • 300g ready-made shortcrust pastry
  • 350g new potatoes, sliced
  • 284ml pot single cream
  • 2 eggs
  • 3 tbsp chopped dill, extra for sprinkling
  • zest 1 lime
  • 200g pack smoked salmon, torn into strips

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more.
  2. Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.
  3. Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.

Recipe from Good Food magazine, December 2008

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Comments

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Hartley Jam's picture

Can you use Hot smoked Salmon with this recipe?

cazjeffs's picture

I have made different quiches and am sure this will turn out as good as all the others. (too many cheese varieties for us)

shinefamily's picture
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Made this today and it was gorgeous! Easy to make and spot on with timings and measurements.

donnadrew's picture
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I've made this many times using lime or lemon zest - just as good!
I always boil the spuds whole & then slice, & add 3 eggs, as I use the largest flan tin I can find. Really tasty hot, or cold next day, if it lasts that long!

lesley22222's picture
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oops forgot to rate recipe

lesley22222's picture
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i have frozen just about every quiche or tart i have ever made (using my husband as guinea pig, before unleashing them on friends) and everyone has been fine, so i will be trying it out on this one. I also make them as canapes (chopping the salmon & potato very small) in minature pastry cases

labrahams's picture

I too would like to know if it can be frozen. Any quiche type thing usually can be but not sure when it has potatoes in it. Am wondering about increasing the salmon content and cream and eggs and taking out the potatoes. Has anyone tried?

denice's picture

can we freeze it after cooking it??

aleksandra_jeruzel's picture
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very tasty! Easy & quick to prepare. perfect for light supper.

zetallgerman's picture
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I made this as an alternative starter (for those who didn't want soup) on Xmas Eve, and everyone absolutely loved it! Husband and I also very much enjoyed munching on the left-overs the next day :-) I did, however, make my shortcrust pastry from scratch (I find this quite easy; not sure why it makes some people nervous?) and have 2 more batches of pastry in the freezer now for future tarts, quiches and pies. Brilliant recipe!

blhartley's picture
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Made this as a starter for Christmas Day - absolutely delicious and so easy to make. I actually used tinned new potatoes as a short cut (I don't ever use tinned potatoes but the texture was perfect for slicing). It is quite salty so I served with a cucumber salad dressed with lemon and olive oil.

teenagejulia's picture
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easy and absolutely fab!

craftycat's picture
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a scrumptious tart - I have been asked to make it again when friends and family visit for lunch!

l-stonehouse's picture
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I made this recipe for a party, it went down really well. I was asked to share the recipe and make it again. Scrummy!!!

tanyah's picture
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Have made this 4 times now and it is always perfect. A great way to use smoked salmon 'trimmings' as well.

siheron's picture

Yes, you are putting the paper on top of the pastry that you have laid inside the dish. You should probably prick the pastry first with a fork first. The beans are baking beans - you can always use uncooked rice instead.

klaudia's picture

Not quite sure what she means in the first part:
Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more.

Am i trimming the edges of the pastry and putting baking paper on top of the pastry? and what is this about beans????

Can someone help me understand this part please!!

christopher's picture

I made this over the weekend and it was lovely. Went well with a simple salad. It did need a good 35 minutes to cook properly. Tasted even better cold for a packed lunch the next day.

flemishminx's picture
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Very nice ! Definitely do use the lime zest. Had to bake mine for 35 minutes.

eleanormayo's picture
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I cooked my potatoes whole and then sliced them as I always find that the they break up if I pre-slice them. If you do this, make sure that the potatoes are completely cooked as they do not cook much more when in the oven - mine weren't & you could tell slightly!

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