Salmon And Spinach Tarts Recipe

Name: Salmon And Spinach Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 2 tbsp flour; 1/2 cup fish stock; 1/2 cup milk; 1 tbsp lemon juice; 1 None small onion, peeled and finely chopped; 10.5 oz baby spinach; 1/4 tsp grated nutmeg; 10.5 oz puff pastry; 8.75 oz salmon fillet, cubed; 1 None egg, beaten; 4 None fresh dill sprigs, to garnish

Servings: persons

3 tbsp butter
2 tbsp flour
1/2 cup fish stock
1/2 cup milk
1 tbsp lemon juice
1 None small onion, peeled and finely chopped
10.5 oz baby spinach
1/4 tsp grated nutmeg
10.5 oz puff pastry
8.75 oz salmon fillet, cubed
1 None egg, beaten
4 None fresh dill sprigs, to garnish

1
Preheat oven to 400u00b0F. Melt 1 tbsp butter in a pan, add flour and cook for 1 min then gradually whisk in stock and milk and simmer for 2-3 mins, stirring, until thickened. Add lemon juice and season. Cover and set aside.
2
For spinach, heat remaining butter in a separate pan and sweat onion until soft. Add spinach and cook until wilted. Add nutmeg, season and set aside.
3
Thinly roll out 1/2 the pastry, cut out 4 - 5 1/2 inch circles then use to line 4 - 5 inch tart pans. Distribute spinach, salmon and sauce between tarts. Brush edges with egg. Cut out 4 - 5 inch pastry circles then place over filling and seal edges. Cut a cross in the center of each tart lid and fold back corners to reveal filling. Brush with egg and bake for 20-25 mins until golden brown and filling has set. Serve garnished with fresh dill sprigs.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tbsp butter, 2 tbsp flour, 1/2 cup fish stock, 1/2 cup milk, and more.

Yes, Salmon And Spinach Tarts 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.

That's it — enjoy your meal!

Salmon And Spinach Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions