A stunning Smoked Salmon, Potato & Dill Tart
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 a printable recipe, please scroll down.Print
Smoked Salmon, Potato & Dill Tart
- Prep Time: 60 mins
- Cook Time: 60 mins
- Total Time: 2 hours
- Yield: Serves 3-4
For the pastry
- 200 g (1 1/3 cup) plain flour
- pinch of fine salt
- 100 g (1 stick) unsalted butter, cold and diced
- 1 egg, lightly beaten
For the filling
- 1 tablespoon butter
- 1 large brown onion, thinly sliced
- approx 200 g (7 oz) cold boiled potatoes
- fresh dill, finely chopped
- 100 g (3 1/2 oz) slices of smoked salmon
- 2 eggs
- 200 ml (3/4 cup plus 1 tablespoon) double cream (heavy cream)
- sea salt and freshly ground pepper
For the pastry
- Sift the flour and the salt into the bowl of a food processor.
- Add the butter and blitz for a few seconds until the mixture resembles wet sand.
- Add half of the beaten egg, and blitz for a few more seconds.
- Add more egg as necessary, until the mixture comes together into a ball.
- Wrap the dough in some clingfilm and chill in the fridge for about 30 minutes.
- Lightly grease a 23 cm (9 inch) tart tin (with a loose bottom).
- Preheat the oven to 180°C (350°F).
- Roll out the pastry between two sheets of baking paper.
- Line the tart tin with the pastry and trim the edges.
- Place the prepared tart tin in the fridge for about 15 minutes to chill.
- Line the prepared tart tin with some baking paper, fill with baking beans or other weights, and blind bake for about 25 minutes, or until the pastry feels slightly dry to touch.
- Melt the butter in a small pan over medium heat.
- Add the onion and sauté for about 10 minutes until it is soft and lightly golden.
- Line the base of the tart tin with the cooked onions.
- Thickly slice the potatoes and arrange them over the onions.
- Sprinkle with some fresh dill, and season with salt and pepper.
- Arrange the slices of smoked salmon on top of the potatoes.
- In a large jug, whisk together the eggs and cream, and season with salt and pepper.
- Pour this mixture into the tart tin.
- Bake the tart in the an oven at 180°C (350°F) for about 30-40 minutes, or until it is just set in the centre.
- Serve warm or cold.
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.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Nutritional info per slice
- Calories: 340
- Sugar: 1.9g
- Sodium: 289.9mg
- Fat: 22.8g
- Carbohydrates: 25.6g
- Fiber: 1.6g
- Protein: 8.6g
- Cholesterol: 130.2mg