Hot-smoked salmon, horseradish and dill tart

Hot-smoked salmon, horseradish and dill tart
  • Serves icon Serves 6
  • Time icon 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
Calories
499kcals
Fat
37.4g (17.1g saturated)
Protein
13.6g
Carbohydrates
27g (2.6g sugars)
Fibre
2.2g
Salt
1.4g

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

  1. Preheat the oven to 160°C/fan140°C/gas 3.
  2. Scatter a pastry case with the salmon and new potatoes.
  3. In a large bowl, beat 2 whole eggs and 2 egg yolks with the double cream and milk.
  4. Season, then add the dill and horseradish.
  5. 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.

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