Salmon Tart

Salmon Tart Salmon Tart

This can be frozen whole once cooked but make sure it is stone cold before wrapping in foil and then placing in a freezer bag.

4 people 45 minutes 15 minutes



  • 1 tbsp Capers chopped
  • 3 - Fresh Egg separated
  • 1 tbsp SuperValu Fresh Dill chopped
  • 500 g SuperValu Fresh Salmon Fillets poached
  • 1 pinch SuperValu Salt to season
  • 100 ml SuperValu Sour Cream

Short Crust Pastry

  • 300 g Plain Flour
  • 150 g SuperValu Butter
  • 1 pinch SuperValu Salt
  • 0 dstspn Water


  1. Preheat the oven to 180°C/350°F/ Gas 4
  2. To make the pastry sieve flour into a large mixing bowl and add a pinch of salt. Rub butter into flour and salt mixture until it resembles very fine breadcrumbs. Mix in enough ice-cold water to bring the mixture together. Kneed the pastry gently to bring the entire mixture together. Cover with cling film and rest in the fridge until required.
  3. Roll out the pastry and use it to line a 19 inch fluted flan dish with the pastry and blind bake in the oven. Allow to cool.
  4. Gently flake the salmon into a bowl, add the egg yolks, sour cream, capers, dill and seasoning. In a separate bowl whisk the egg whites until soft peaks are formed. Fold the egg whites into the salmon mixture.
  5. Pour the salmon mixture into the precooked pastry case and place in a preheated oven for 30 to 35 minutes. Open freeze first to prevent marks on the top. If not freezing serve with a salad for a light lunch. This can be eaten hot or cold and is good for the lunch box too.
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