Salmon, dill & potato tart

Latest comments and suggestions

Results 1-20

• asterixx20

  14 November 2008

  asterixx20 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Girl Flower

  17 November 2008

  Girl Flower rated and commented on this recipe

  

  Having never made a tart or quiche thing before ever this was really simple and the result was lovely. I served it with a great fresh salad for a light dinner. I will be making this again definately.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laura Jane

  29 November 2008

  Laura Jane rated and commented on this recipe

  

  Yeah, this was really nice. I doubled the filling and made in a bigger tin, then sprinkled cheese on top before going into the oven. Half of it was nice hot last night for dinner, and I'm sure the other half will be just as nice cold for lunch today.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  12 December 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was very easy to make and the smoked salmon made it really tasty. Also had for lunch the next day. Very filling.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  29 December 2008

  Belkey rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• FlemishMinx

  09 February 2009

  FlemishMinx rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Allison

  06 April 2009

  Allison commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• claudia

  10 June 2009

  claudia commented on this recipe

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Siheron

  26 June 2009

  Siheron commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tanyah

  29 August 2009

  tanyah rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• K4te

  07 September 2009

  K4te rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynne

  18 November 2009

  Lynne rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• craftycat

  11 December 2009

  craftycat rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Swirlgirl

  03 June 2010

  Swirlgirl rated and commented on this recipe

  

  easy and absolutely fab!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Boppa

  27 December 2010

  Boppa rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ZeTallGerman

  11 January 2011

  ZeTallGerman rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AJ

  05 March 2011

  AJ rated and commented on this recipe

  

  very tasty! Easy & quick to prepare. perfect for light supper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• denice

  04 June 2011

  denice commented on this recipe

  can we freeze it after cooking it??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lena

  29 October 2011

  Lena commented on this recipe

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lesley

  04 November 2011

  Lesley commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8252/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Cook 40 mins

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

PER SERVING

327 kcalories, protein 12g, carbohydrate 25g, fat 20 g, saturated fat 9g, fibre 1g, sugar 2g, salt 1.67 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.