Salmon and Dill Tart

Name: Salmon and Dill Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 sheet shortcrust pastry, blind-baked; 300g hot-smoked or cooked salmon, flaked; 3 eggs; 1 cup cream; 200g cream cheese; 3 tbsp fresh dill, chopped; 1 tbsp lemon zest; 1 tbsp capers, chopped; salt and white pepper to taste

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

Scatter salmon over blind-baked pastry case.

Beat eggs, cream, cream cheese, dill, lemon zest and capers. Season.

Pour over salmon.

Bake at 160°C for 30-35 minutes until just set.

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

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