Smoked Salmon and Dill Tart


prep 0:10       total 0:25


1 servings



Shortcrust pastry *
1 piece smoked salmon
1 handful chopped fresh dill
3 egg yolks
1/2 pint double cream
Seasoning, to taste


Line individual tart cases with the shortcrust pastry and bake until golden and crisp.

Blend about egg yolks and cream; season heavily to taste. Fold 1 piece of smoked salmon (or gravad lax) into each flan dish. Add dill (though don't over power) and pour the cream/egg mixture on top until it reaches the top of the pastry. Bake in the oven at 350°F/180°C for 15 minutes or until the flan is set.

Serve just warm with a light salad of rocket and watercress with a lemon juice/olive oil dressing. It is also possible to make this a large tart and serve slices.

Author's Comments

Light individual tarts perfect as an entree.

* I make my own, but you could buy it. I don't know how good that stuff is though.

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