Smoked Salmon Tart

Smoked salmon is well-suited to using in starters, its strong flavour often precluding the need for large amounts. And as starters go, this is one of the easiest – once the pastry is ready to go all you do is add the filling and bake – and, thanks to the richness of the contents, tastiest.


  • Prep Time5 min
  • Cook Time40 min
  • Total Time45 min
  • Serving Size4
  • Course
    • Starter
  • Cooking Method
    • Bake


  • 320g ready rolled short crust pastry sheet
  • 175g smoked salmon trimmings
  • 2 large free-range eggs, plus 1 yolk
  • 275ml double cream
  • Freshly grated nutmeg
  • A pinch of cayenne pepper
  • Sea salt and black pepper



Set the oven to 180C/160C fan/gas mark 4.


Line a 23cm quiche tin with the pastry, following the instructions on the packet.


Arrange the smoked salmon trimmings on the base of the pastry.


Beat the eggs, yolk and double cream and season with salt, pepper and nutmeg. Pour the egg mixture over the salmon trimmings and dust the surface with cayenne pepper. Bake for 30-40 minutes.


Serve on warmed plates with a simple salad tossed in vinaigrette.

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