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Smoked Salmon Tart

The creamy, rich filling makes this smoked salmon tart recipe luxury on a plate!

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  • Serves 8

  • Prep time 45 mins

  • Cooking time 50 mins

  • Total time 1 hr 35 mins

  • Skill level Easy

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 375g pack all-butter shortcrust pastry
  • 6 free-range egg yolks
  • 300ml (½pt) double cream
  • 75ml (3fl oz) whole milk
  • 2tbsp horseradish
  • 200g (7oz) good-quality smoked salmon
To make your salmon tart you will need:
  • 25.5cm (10in) tart tin with removable base

Tip

You can also use a mixture of smoked fish here, such as trout or cooked smoked haddock

Preparation

Making a tart is much easier than you might think with this simple smoked salmon starter recipe thanks to a few handy 'cheats' from the supermarket shelves. We've gone for ready made pastry in this recipe to keep things easy and to cut down on prep time. You can of course make your own but if you're planning a dinner party or are making this for Christmas then you might be glad of a little shortcut.

You can serve the finished tart either hot or cold, depending on what you prefer and what you have time for. Because of this easy serving situation it's also a great buffet recipe for Christmas time or when you're celebrating a big event. Serve it with a big green salad for a satisfying meal in itself.

HOW TO MAKE A SMOKED SALMON TART

  1. Heat the oven to 190C, 170C fan, 375F, gas 5. To make the tart base, roll it out the pastry to the thickness of a £1 coin, and line the tart tin, then line with foil, fill with baking beans and blind bake for 15 to 20 minutes until completely sandy coloured with no grey patches. Turn the oven down to 150C, 130C fan, 300F, gas 2.

  2. To make the filling, mix the egg yolks with the cream, milk and horseradish, and season well. Lay the salmon in strips over the base of the tart, then pour the cream mixture over the salmon. Bake for 50 minutes, until the filling is set and lightly golden. Serve immediately, or allow to cool to room temperature.