12. April 2026
Smoked Salmon Tarts
These are not just any tarts; they are elegant, single-serving mini-quiches inspired by the subtle sophistication of Parisian café fare. Nestled within a delicate, shortcrust pastry shell—baked until exquisitely flaky—lies a luxurious, savoury filling. The creamy base foregoes heavy cream, instead featuring tangy, cultured crème fraîche whipped with fresh chopped dill, with fresh chopped chives, and a zest of lemon, offering a lighter, more complex counterpoint to the salmon.
Ingredients (makes 6)
- Pre rolled shortcrust pastry
- 100g Smoked Salmon slices, snipped into pieces
- 4 free-range eggs
- 2 tbsps chives, finely chopped
- cherry tomatoes to top
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- Handful of Rocket
Horseradish Cream
- 200ml crème fraiche
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1-2 tbsps Horseradish Sauce
- 1 tbsp dill, finely chopped
- Salt & pepper
Instructions
- Roll out your pastry a little further and sse a pint glass to cut shapes.
- Fill 6 large yorkshire pudding tray with the pre rolled pastry
- For the filling, whisk together the eggs and cream.
- Stir in the salmon and chives and pour into the pastry shell.
- Place in the oven and cook for about 30 minutes until the top is golden and the mixture is set. As the tarts bake, make the horseradish cream.
- Mix all the ingredients together in a bowl, season and place in the fridge until you’re ready to serve.
- When the tarts are baked , remove from the oven and place on a wire rack to cool.
- Allow to cool, top with extra smoked salmon and rocket.
- Serve with a spoon of the horseradish cream and zest of a lemon.