Salmon, dill & potato tart

Recipe uploaded by

Mary Cadogan

9 ratings

Recipe by Mary Cadogan

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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.

FOR A SWEDISH TWIST

To make Gravadlax tart, replace the smoked salmon with gravadlax cured salmon and serve the dill and mustard sauce that comes with the salmon in a small bowl on the side for spooning over.

PER SERVING

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

Latest comments and suggestions

• asterixx20

  14 November 2008

  asterixx20 rated this recipe

  

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• 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.

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• 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.

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• 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.

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• 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!

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• 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.

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• 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.

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• 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!!

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• 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.

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• 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.

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• K4te

  07 September 2009

  K4te rated this recipe

  

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• 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!!!

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

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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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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, salt 1.67 g

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