Smoked Salmon Tart

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

An 85-g 3-oz packet of sliced smoked salmon from the freezer is just the right amount for making this savoury tart. Use a shortcrust pastry mixed with egg to get a pastry crust that is short and crisp.


  • 100 g/4 oz shortcrust pastry


    Roll the pastry out to a circle on a lightly floured board. Use to line a 20-cm (8-in) quiche tin with a loose base or a flan ring set on a baking tray. Set aside while preparing the filling.

    Lightly mix the eggs, milk, a seasoning of salt and pepper and the nutmeg. Strain into a jug and pour into the flan case. Dot with the butter cut in small pieces and then cover the surface with the thin slices of smoked salmon.

    Place in the centre of a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 40 minutes. Serve warm. Excellent as a first course or as a lunch or supper dish with a tossed salad.