This hot-smoked salmon tart recipe is brought to life with chopped dill and freshly grated horseradish.
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Ingredients
- 23cm shortcrust pastry case
- 150g hot-smoked salmon
- 250g cooked and sliced new potatoes
- 4 large free-range eggs
- 200ml double cream
- 100ml whole milk
- 2 tbsp chopped fresh dill
- 2 tbsp grated horseradish
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Method
- Preheat the oven to 160°C/fan140°C/gas 3.
- Scatter a pastry case with the salmon and new potatoes.
- In a large bowl, beat 2 whole eggs and 2 egg yolks with the double cream and milk.
- Season, then add the dill and horseradish.
- Pour into the pastry case, then bake for 25-30 minutes until set with a slight wobble. Allow to cool for 15 minutes, then serve.
Nutrition
- 499kcals Calories
- 37.4g (17.1g saturated) Fat
- 13.6g Protein
- 27g (2.6g sugars) Carbs
- 2.2g Fibre
- 1.4g Salt
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