These salmon and wholegrain mustard tarts are lovely tarts to serve as a lunch or supper dish. Equally they make a great tart for a lunch box, picnic basket or a buffet. What more could you ask for from one small tart?
You may want to start this recipe ahead of time by making then blind baking the pastry. Otherwise, they don't come much easier than this recipe.
One of the great things about this recipe is you can always use off cuts of salmon from the supermarket which is also cheaper by the way.
The tarts recipe comes courtesy of the super-talented Eric Lanlard:
"Some of the classic combinations are still the best, and it would be silly to try to update them," says Chef Pattisier Eric Lanlard in his new book. "Rich smoked salmon, an abundance of fresh dill and spicy French grain mustard … a perfect starter or light meal". Eric's new book Tart it Up. is further testament to Eric's international reputation for superlative baking. This recipe shows that skill in abundance.
- 15g ( ½ oz) butter
- 4 spring onions (finely chopped)
- 175g (6oz) smoked salmon (cut into strips)
- 6 blind-baked 10 cm / 4 in diameter shortcrust pastry cases
- 2 eggs (beaten)
- 150 ml ( ¼ pint) creme fraiche
- 1 tbsp fresh dill (chopped)
- 2 tsp wholegrain mustard
- salt and freshly ground black pepper
Gather the ingredients.
Melt the butter in a small frying pan and gently fry the spring onions for 2–3 minutes, or until softened.
Preheat the oven to 180°C (fan 160°C)/ 350°F/gas mark 4.
Remove the spring onions from the pan and leave to cool.
Arrange the smoked salmon in the base of the cooked pastry cases.
In a bowl, mix together the eggs, creme fraiche, dill, mustard and cooled spring onions and season with salt and pepper.
Pour the mixture into the tart cases, pulling up some of the salmon through the egg mixture so it is visible on the surface.
Bake in the oven for 18–20 minutes, or until just set and golden.