Red Salmon and Spinach Tart Recipe

Name: Red Salmon and Spinach Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (220 g) frozen shortcrust pastry, case thawed; 20 g unsalted butter; 1 leek, thinly sliced; 1 small onion, minced; 1 -3 garlic clove, minced (depending on your relationship with garlic); ½ teaspoon cumin (optional) or ½ teaspoon cumin, to taste (optional); ¼ teaspoon nutmeg (optional) or ¼ teaspoon nutmeg, to taste (optional); 100 g baby spinach leaves; 1 (210 g) can red salmon, drained, bones removed, broken into chunks (it is not essential to remove the bones -- you can simply crush them, they are, after all, an excell); 12 lemon, zest of, finely grated (OMIT if you're not fond of lemony flavours); 100 g philadelphia light spreadable smoked salmon or 100 g cream cheese; 2 eggs; salt, to taste; fresh ground black pepper, to taste; 12-1 cup grated parmesan cheese (optional); dill sprigs (to garnish) or parsley sprig, for garish; mixed salad green, to serve

Servings: persons

1 (220 g) frozen shortcrust pastry, case thawed
20 g unsalted butter
1 leek, thinly sliced
1 small onion, minced
1 -3 garlic clove, minced (depending on your relationship with garlic)
½ teaspoon cumin (optional) or ½ teaspoon cumin, to taste (optional)
¼ teaspoon nutmeg (optional) or ¼ teaspoon nutmeg, to taste (optional)
100 g baby spinach leaves
1 (210 g) can red salmon, drained, bones removed, broken into chunks (it is not essential to remove the bones -- you can simply crush them, they are, after all, an excell)
12 lemon, zest of, finely grated (OMIT if you're not fond of lemony flavours)
100 g philadelphia light spreadable smoked salmon or 100 g cream cheese
2 eggs
salt, to taste
fresh ground black pepper, to taste
12-1 cup grated parmesan cheese (optional)
dill sprigs (to garnish) or parsley sprig, for garish
mixed salad green, to serve

1
Pierce the pastry well with a fork and bake in a hot oven 200C/400F/gas mark 6 for 8 minutes; remove it from the oven and allow it to cool slightly.
2
Heat the butter in a medium-sized (preferably non-stick) pan and saute the leek for 3-4 minutes until softened, then add the onion and garlic, and cumin and nutmeg (if using), making sure that all the ingredients are well-combined and saute for an additional 1-2 minutes; stir in the baby spinach leaves, allow them to wilt, add the salmon and lemon zest (if using) and stir all the ingredients thoroughly to ensure that they are well-combined.
3
Spoon the salmon mixture evenly into the pastry case.
4
Whisk together the Philadelphia cheese, eggs and salt and pepper, to taste; then pour this mixture over the salmon and vegetables; sprinkle with the parmesan (if using).
5
Bake the tart in a moderate oven at 180C/350-375F/4-5 gas mark for 20-25 minutes or until the filling is set; garnish with sprigs of dill or parsley and serve with a green salad.

1676

kcal

Calories

108

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (220 g) frozen shortcrust pastry, case thawed, 20 g unsalted butter, 1 leek, thinly sliced, 1 small onion, minced, and more.

Yes, Red Salmon and Spinach Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Salmon and Spinach Tart

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