Smoked salmon is, admittedly, not an everyday ingredient, but I do love to keep some in the fridge for a quick lunch with some lightly buttered white toast, thinly sliced onions, a scattering of salty capers and a good squeeze of lemon. But when I’m wanting to incorporate smoked salmon into a more substantial meal, this Potato, Smoked Salmon & Dill Tart is a lovely option.
What makes this tart really delicious is the contrast in taste and textures; the nubbly shortcrust pastry is lined with a base of soft caramelised onions, topped with thick slices of potatoes to cut against the richness of the smoked salmon, and everything is then gently baked in a soft custard. Served with a sharp green salad alongside, this tart makes for a satisfying meal, whether served warm or cold.
This recipe comes from Rachel’s Everyday Kitchen by Rachel Allen, one of my favourite cookbook authors. You can view a list of her recipes on my blog here. Her latest cookbook is filled with simple, flavourful and reliable recipes for everyday cooking. If you are not familiar with Rachel Allen, one of Ireland’s most popular chefs and also a teacher at the famed Ballymaloe Cookery School, here is a video clip of her making this same tart on her cooking show. I love her cookbooks and her shows, and I hope you will too.
For some tips on how to make the pastry and to easily line the tart tin with pastry, please see the step-by-step photos in this recipe for Twin Peaks Cherry Pie.
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