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Smoked salmon soufflé tart

Smoked salmon soufflé tart

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Cuts into 6 slices

A sophisticated quiche, rippled with salmon slices, goat's cheese and dill

Nutrition: per slice
NutrientUnit
kcal396
fat27g
saturates13g
carbs22g
sugars3g
fibre1g
protein17g
salt1.8g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.

  • STEP 2

    Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.

  • STEP 3

    Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.

  • STEP 4

    Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat’s cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

Rating: 5 out of 5.10 ratings
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