Salmon and Dill Tart

Name: Salmon and Dill Tart
Yield: Serves 6–8
Ingredients: A handful of dill fronds – less if you prefer, but dill and salmon are so delicious together that, for me, the more the better!; A handful of dill fronds – less if you prefer, but dill and salmon are so delicious together that, for me, the more the better!; A good pinch of salt and plenty of freshly ground black pepper; 1 pint/570 ml single cream; A good pinch of salt and plenty of freshly ground black pepper; A good pinch of salt and plenty of freshly ground black pepper; 1 lb/450 g salmon, cut into 1-inch/2.5-cm chunks; Salt and freshly ground pepper; 3 large egg yolks + 1 whole large egg; 3 large egg yolks + 1 whole large egg; 6 oz/170 g plain flour; 4 oz/112 g chilled butter, cut in pieces; Salt and freshly ground pepper; 1 heaped tsp icing sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I made this once for an elegant picnic competition sponsored by a champagne firm. I was among four contestants selected by the judges to take part in the finals at Henley, in the beautiful garden of some very kind people who had lent their house and garden for the occasion. I travelled down from Skye by plane for the event, with some of my picnic food made (bread, spinach terrine) and I got up early to make the tart. I thought it ideal picnic food for a smart occasion, but my three fellow c

Ingredients

Fish course
Pescatarian

Ingredients

Method