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Smoked salmon tarts

  • 4
Smoked salmon tarts

Serve these tarts soon after making.


  • 2 sheets pre-rolled savoury pastry
  • 400-500 grams smoked salmon
  • ½ red onion, peeled and finely diced
  • 1 tblsp capers (chopped if large)
  • 4 tblsp chopped fresh dill or parsley
  • 2-3 tblsp olive oil (optional)
  • 250 gram tub crème fraîche or spreadable cream cheese
  • ½ cup cream
  • juice ½ lemon or dash Tabasco sauce (optional)


  1. Cut the pastry to fit the base and sides of 4 x 13cm metal flan tins. Bake blind and let cool.
  2. Break the salmon into chunky pieces and toss with the red onion, capers, half the herbs and oil if using.
  3. Beat together the cream cheese, cream and dill. Season with a squeeze of lemon juice, or dash of Tabasco sauce if wished.
  4. Divide the cream mixture evenly among the tarts and then top with the salmon mixture. Serve soon after making, garnished with chopped herbs if wished.

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