Smoked Salmon And Dill Tart – a delicious recipe with shortcrust pastry, egg yolks, eggs, double cream, dill, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan).
2
Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C.
3
Remove the foil and bake for another 10 minutes.
4
Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth.
5
Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper.
6
Arrange the smoked salmon in the pastry shell.
7
Pour over the egg and bake for 10 minutes.
8
Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set.
9
Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold.
542
kcal
Calories
46
g
Fat
4
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package ready made shortcrust pastry, 2 egg yolks, 3 whole eggs, 300 g double cream, and more.
Yes, Smoked Salmon And Dill 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.
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