Salmon & broccoli lattice tart

Salmon & broccoli lattice tart

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(19 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
A smart tart with only five ingredients makes this an easy but impressive midweek dish

Nutrition and extra info

Nutrition: per serving

  • kcal566
  • fat41g
  • saturates15g
  • carbs32g
  • sugars2g
  • fibre2g
  • protein19g
  • salt1.23g
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  • 100g broccoli, cut into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 85g watercress, chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 tbsp half-fat crème fraîche
  • 425g pack ready-rolled puff pastry sheets
  • 1 egg, beaten



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

  • 170g pack poached salmon fillets, flaked



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • steamed green beans, to serve


  1. Cook the broccoli in lots of boiling water until tender. Drain and rinse in cold water until cool. Drain well and set aside. In a mini chopper or food processor, blitz the watercress and crème fraîche with some seasoning.

  2. Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheets. Place one on a baking sheet. Cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 mins until golden.

  3. Cut remaining pastry into 2cm wide strips. Spread on the crème fraîche, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.

  4. Brush with beaten egg and cook for 20-25 mins until pastry is golden and cooked through and the filling is hot. Serve with green beans.

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Comments, questions and tips

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2nd May, 2018
Afraid that we found this totally underwhelming. Broccoli was the overriding flavour and the sauce was almost dry tasting and a little bitter. Won’t be making again.
thecherub's picture
5th Nov, 2015
We loved this recipe, had not seen the comment below first but a squeeze of lemon next time would be a nice addition. We used a pack of hot smoked salmon which worked very well. We also added some extra watercress sauce to our meal. Will make again.
17th Jul, 2014
Quick, easy and tasty. As others have said, it's just as easy to poach your own salmon (microwave in clingfilm for 3 mins).
8th May, 2014
Made this for supper last night. Delicious!! and it looked very professional. Good enough for entertaining. The only slight changes I made were to poach my own salmon and add a squeeze of lemon juice and some finely grated zest to the watercress and creme fraiche mixture. I think this migh tsolve the " blandness" that other reviewers have mentioned.
9th Jan, 2013
I didn't want to use two rolls of pastry so cooked it as a tray bake. I mixed garlic puree, mixed herbs and plenty of black pepper into the creme fraiche instead of using watercress. It was really flavoursome. Finished off before cooking with juice of half a lemon and a drizzle of olive oil.
10th Apr, 2012
A bit bland if I am being honest, need someting extra (not quite sure what that is though!)
12th Mar, 2012
I have been having trouble finding poached salmon, could I use regular salmon fillets or would they not work with the recipe?
16th Oct, 2011
This was so tasty, and we all enjoyed it. I also made some extra watercress sauce I think it may be too dry without it.
betty1975's picture
18th Sep, 2011
I didnt use the watercress but a garlic & herb mix . It was lovely albeit not as pretty as the picture
5th Sep, 2011
Great recipe, would highly recommend. Only reason for 4 stars is that the watercress and creme fraiche sauce was a little bland and will probably tweak next time. Otherwise great.


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