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Hot-smoked salmon, horseradish and dill tart

Name: Hot-smoked salmon, horseradish and dill tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: British recipes
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

Easy
July 2013

Easy
July 2013

Test kitchen approved

Serves 6
15 mins to prepare, 30 mins to bake, 15 mins to cool

This hot-smoked salmon tart recipe is brought to life with chopped dill and freshly grated horseradish.

Nutrition: per serving

Calories: 499kcals
Fat: 37.4g (17.1g saturated)
Protein: 13.6g
Carbohydrates: 27g (2.6g sugars)
Fibre: 2.2g
Salt: 1.4g

Nutrition: per serving

Calories: 499kcals
Fat: 37.4g (17.1g saturated)
Protein: 13.6g
Carbohydrates: 27g (2.6g sugars)
Fibre: 2.2g
Salt: 1.4g

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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

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.