Smoked Salmon Tart

Yields: 6 Servings Difficulty: Easy Prep Time: 35 Mins Cook Time: 55 Mins Total Time: 1 Hr 30 Mins

Full of smoked salmon, horseradish and Gruyere cheese, this tart is hard to beat – it is absolutely stunning!



0/8 Ingredients
Adjust Servings


0/4 Instructions
  • Preheat the oven to 200°C/180°C Fan/Gas mark 6. Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim. Place in the fridge for 15-20 minutes.
  • Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden. Remove the paper and the beans, brush the pastry with 1 beaten egg yolk. Place in the oven for a further 5-10 minutes. Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.
  • In a large bowl whisk the egg, egg yolk with the double cream, creme fraiche, horseradish and Gruyere. Season with salt and a generous amount of pepper. Now stir in the chopped salmon and mix through, now pour into the tart case.
  • Place the tart onto a baking sheet and place into the oven for 30 - 35 minutes or until the filling is starting to firm and leave to cool for at least 10 minutes. Serve warm or cold with salad, enjoy!


For this recipe I used the most delicious smoked salmon that was gifted to me by it tasted wonderful.  If you'd like to try it for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.

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