Salmon Tart

This is a lovely easy tart, a perfect supper dish for two.

You can make this with hot-smoked salmon or using any of our frozen BigFish fillets - Salmon or Loch Trout.  You could even experiment with one of our marinade flavours!


  • 250g

    hot-smoked salmon, flaked OR

  • 2

    BigFish™ salmon plain or organic portions (or can use Loch Trout), cooked, skin removed and flaked

  • 3 tbsp

    freshly-grated Parmesan cheese

  • 50g

    fresh rocket, roughly chopped

  • 3

    large free-range eggs

  • 1

    lemon, zested

  • 200ml

    crème fraiche

  • 1 sheet

    ready-made shortcrust pastry


  • 1.

    Preheat the oven to 190°C / 375°F / Gas 5.

  • 2.

    Lay the pastry sheet in a 9" tart tin, you can trim the edges if you like, we went for a more rustic look. Prick the pastry all over.

  • 3.

    Fill the pastry-lined tart tin with foil and baking beans and bake blind for 15 minutes. Remove the foil and cook for a further 5 minutes until just cooked.

  • 4.

    Remove from the oven, sprinkle Parmesan over the base while still hot, then leave to cool for 10 minutes.

  • 5.

    In a bowl, stir together the eggs, lemon zest and crème fraîche, seasoning with salt and pepper, and add the rocket and flaked salmon. Then pour slowly into the tart.

  • 6.

    Bake for 30–40 minutes until set and lightly browned. Can be enjoyed warm with steamed veggies or cold with salad.

  • “A lovely easy tart that feels quite special, a good one for Valentine's Day supper with a loved one!”

    Louise Coulbeck, director


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Preparation Time

15 minutes

Cooking Time

30 minutes