Salmon Tart


1 x 20cm/8” cooked shortcrust pastry case

200g bag baby spinach leaves, washed and patted dry

2 hot smoked salmon fillets

2 large eggs

180ml double cream

Freshly ground black pepper

1 tablespoon chopped fresh dill


  1. Pre-heat the oven to 200°C conventional oven, centre shelf; 190°C fanned oven; Gas 6.
  2. Leave the pastry case in the tin it was cooked in and place the tin onto a baking tray.
  3. Place the spinach in a colander and pour over boiling water, just enough to wilt the leaves.  Drain and cool and then squeeze the excess water out and then roughly chop the leaves.
  4. Scatter the spinach over the base of the pastry case.
  5. Skin and roughly break up the salmon fillets and add to the pastry case.
  6. Whisk the cream and eggs together, season well with pepper (you shouldn’t need salt as the salmon can be salty)
  7. Pour the cream mixture into the pastry case and sprinkle with the dill.
  8. Bake for 20-25 minutes or until golden and set.
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