Salmon, dill & potato tart

Salmon, dill & potato tart

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(19 ratings)

Prep: 25 mins Cook: 40 mins

More effort

Serves 8
This delicious smoked salmon tart makes a light alternative for lunch

Nutrition and extra info

Nutrition: per serving

  • kcal327
  • fat20g
  • saturates9g
  • carbs25g
  • sugars2g
  • fibre1g
  • protein12g
  • salt1.67g
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  • 300g ready-made shortcrust pastry
  • 350g new potato, sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 284ml pot single cream
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp chopped dill, extra for sprinkling
  • zest 1 lime



    The same shape, but smaller than…

  • 200g pack smoked salmon, torn into strips


  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.

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Comments, questions and tips

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4th Jun, 2011
can we freeze it after cooking it??
5th Mar, 2011
very tasty! Easy & quick to prepare. perfect for light supper.
11th Jan, 2011
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!
27th Dec, 2010
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.
3rd Jun, 2010
easy and absolutely fab!
11th Dec, 2009
a scrumptious tart - I have been asked to make it again when friends and family visit for lunch!
18th Nov, 2009
I made this recipe for a party, it went down really well. I was asked to share the recipe and make it again. Scrummy!!!
29th Aug, 2009
Have made this 4 times now and it is always perfect. A great way to use smoked salmon 'trimmings' as well.
26th Jun, 2009
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.
10th Jun, 2009
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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