Salmon and Dill Tart
Salmon and dill just work so well together. Dill has a flavour similar to tarragon and anise, and it really adds a boost to any dish. This tart is super easy and quick to whip up, and it makes a great recipe for lunch with friends. Team it up with fresh garden salad and crusty bread for a complete meal.
Recipe Tester Feedback: "Looked really colourful and tasted amazing!" - Kirsty
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Total Preparation Time 1 hour 30 minutes
Can be frozen
- Pastry (*for GF, use the Grain Free Tart Shell from The Dinners Issue):
- plain flour - 150g
- butter - 80g, cold unsalted
- water - 50g
- salt - 1/2 tsp
- leek - 3, roughly chopped
- butter - 40g
- smoked salmon - 200g
- fresh dill - 2 Tbsp, chopped
- fresh chives - 2 Tbsp, chopped
- double cream - 300g
- eggs - 2
- salt - pinch
- pepper - pinch, black, ground
- Preheat the oven to 180C.
- Place the plain flour (150g), butter (80g), water (50g) and salt (1/2 tsp) in the bowl. Mix Speed 4 / 15 seconds.
- Move the dough onto a piece of clingfilm and form into a disc. Refrigerate for 15 minutes. You may wish to begin making the filling at this time.
- Place the pastry between two pieces of baking paper and roll it out to a circle large enough to fit your tart dish. Line the tart dish with the pastry and prick the base with a fork.
- Line the tart with baking paper and fill with ceramic pie weights or dry beans.
- Bake blind in the oven for 15 minutes, then remove the beans and baking paper and bake for another 5 minutes until golden and baked. Set aside to cool.
- Add the leeks (3) and butter (40g) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Program 5 minutes / 100C / Speed 1.
- Add the salmon (200g), dill (2 Tbsp), chives (2 Tbsp), cream (300g), eggs (2), salt (pinch) and pepper (pinch) to the bowl. Mix Reverse+Speed 4 / 5 seconds.
- Pour the mixture into the prepared and cooled pastry shell.
- Bake for 30-40 minutes until golden brown and set.
- Serve with salad.