Salmon, Dill & Potato Tart

4.40 (23)
⏱ 65 mins 🍽 Serves 8 🌶 scandinavian ✅ More effort 🏷 Main course

This Scandinavian tart offers a light yet satisfying option for lunch or a main course. A crisp shortcrust pastry case is filled with layers of tender new potatoes, strips of smoked salmon, and a creamy mixture of eggs, single cream, fresh dill and lime zest. It bakes until golden and firm, then is served warm or at room temperature with a final sprinkle of dill. It serves eight people and takes just over an hour to prepare and bake.

Salmon, Dill & Potato Tart

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

Method

  1. Set your oven to 190C/fan 170C/gas 5. Roll the pastry out and use it to line a 28cm shallow flan tin. Trim the edges, then line the pastry with baking paper and baking beans. Place it on a baking sheet and bake for 10 mins. Take out the paper and beans, then bake for another 5 mins.
  2. Boil the sliced potatoes in salted water for 6-8 mins until tender, then drain them. In a bowl, whisk the single cream with the eggs, chopped dill, lime zest, and some salt and pepper. Place half the cooked potatoes in the pastry base, then fill the spaces with half the torn salmon strips. Pour half the egg mixture over this layer. Arrange the rest of the potatoes over the salmon, then tuck the remaining salmon strips into the gaps. Finally, pour over the rest of the egg mix.
  3. Bake the tart for 25 mins until the surface is firm and has a light colour. Allow it to cool in the tin for 10 mins before carefully taking it out. Serve it warm or at room temperature, sprinkled with additional dill.

Nutrition (per serving)

Calories327 kcal
Fat20 g
Saturates9 g
Carbs25 g
Sugars2 g
Fibre1 g
Protein12 g
Sodium668 mg
Salt1 g

Recipe details

Skill levelMore effort
CategoryMain course
Cuisinescandinavian