Name: Salmon, dill & potato tart
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Swedish
Ingredients: 300g ready-made shortcrust pastry; 350g new potato sliced; 284ml pot single cream; 2 eggs; 3 tbsp chopped dill extra for sprinkling; zest 1 lime; 200g pack smoked salmon torn into strips

Home
Recipes
Salmon, dill & potato tart

Salmon, dill & potato tart

Mary Cadogan

Save recipe

Serves 8

More effort

Prep: 25 mins

Cook: 40 mins

A star rating of 4.4 out of 5.23 ratingsRate

loading...

This delicious smoked salmon tart makes a light alternative for lunch

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green goddess salad

A star rating of 4.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

300g ready-made shortcrust pastry
350g new potato

sliced
284ml pot single cream
2 eggs
3 tbsp chopped dill

extra for sprinkling
zest 1 lime
200g pack smoked salmon

torn into strips

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal327
fat20g
saturates9g
carbs25g
sugars2g
fibre1g
protein12g
salt1.67g

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more.
step 2

Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.
step 3

Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.

RECIPE TIPS

FOR A SWEDISH TWIST

To make Gravadlax tart, replace the smoked salmon with gravadlax cured salmon and serve the dill and mustard sauce that comes with the salmon in a small bowl on the side for spooning over.

Recipe from Good Food magazine, December 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.23 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now