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Salmon and Dill Tart
A sophisticated British cold-serve salmon and dill tart with cream cheese filling. Using a properly blind-baked pastry case keeps the base crisp under the wet egg and cream filling instead of turning soggy.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium
Cuisine
British
Ingredients
1 sheetshortcrust pastry, blind-baked
300ghot-smoked or cooked salmon, flaked
3eggs
1 cupcream
200gcream cheese
3 tbspfresh dill, chopped
1 tbsplemon zest
1 tbspcapers, chopped
salt and white pepperto taste
Instructions
1
Scatter salmon over blind-baked pastry case.
2
Beat eggs, cream, cream cheese, dill, lemon zest and capers. Season.
3
Pour over salmon.
4
Bake at 160°C for 30-35 minutes until just set.
5
Cool before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
371
Protein
10.2g
Fat
34.4g
Carbs
8.5g
Fiber
0.8g
Sodium
362mg
Reviews
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★★★★★
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