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Cheat’s hot-smoked salmon tart

Name: Cheat’s hot-smoked salmon tart
Yield: Serves 4
Cuisine: British recipes
Ingredients: 70g cubed pancetta; 200g spinach leaves; 2 hot-smoked salmon fillets; 20.5cm ready-baked savoury pastry case; 2 large free-range eggs; 180ml double cream; 1 tbsp chopped fresh dill; Green salad, to serve

Published: 30 Sep 08
Updated: 18 Mar 24

Spread the pastry case with pesto before adding the filling. You can take the leftovers to work the next day.

Easy
October 2008

Test kitchen approved

Serves 4
Ready in 30 min

Spread the pastry case with pesto before adding the filling. You can take the leftovers to work the next day.

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Ingredients

70g cubed pancetta
200g spinach leaves
2 hot-smoked salmon fillets
20.5cm ready-baked savoury pastry case
2 large free-range eggs
180ml double cream
1 tbsp chopped fresh dill
Green salad, to serve

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Fry the pancetta in a frying pan for 5 minutes, until golden. Drain on kitchen paper.
Pour boiling water over the spinach leaves to wilt, drain, squeeze out the excess water and chop.
Skin and thickly flake the hot-smoked salmon fillets over the bottom of the pastry case and scatter over the pancetta and spinach.

In a bowl, whisk the eggs into the double cream and season well. Pour over the salmon, pancetta and spinach, then sprinkle with the chopped fresh dill.
Bake for 20-25 minutes, until set and lightly golden on top. Set aside to cool a little and serve with green salad, if you like.

Recipe from October 2008 Issue

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Published: 30 Sep 08
Updated: 18 Mar 24

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Marilyn Kennedy says:

16th Jun 2015 at 6:08 pm

Can this be baked without a crust and frozen. I want them for a shower party and would like to do them in my mini muffin tray. How long would I baked them?

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1. Delicious Admin says:
  
  19th Jun 2015 at 11:49 am
  
  Hi Marilyn,
  We would recommend baking these with the pastry, as it has not been tested without, and is not like a frittata recipe. Unfortunately without testing this recipe in a mini muffin tray we won’t be able to give exact timings, but an educated guess would be about 10 –15 minutes, but as soon as they look set and are golden brown , try inserting a knife –the mix should not come out on the knife and they will feel set. We would thoroughly grease the muffin trays, or line them with cases, otherwise they will probably stick to the tin. You may find it easier to bake in a square brownie non-stick tin and slice into squares after baked and cooled. If you are baking them like this and want to freeze the tart filling, don’t slice them until you have defrosted ready to use. I hope this helps.