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

megamuncher's picture
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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.

purpleflufff's picture
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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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