Skip to Content

Smoked salmon tartlets

Find RSPCA Assured salmon at your favourite supermarket

You can find RSPCA Assured salmon and eggs at your local supermarket. Follow the link below to add higher welfare salmon and free-range eggs to your weekly shop.

Ingredients

  • 500g ready-to-use short crust pastry
  • 85g watercress
  • 200g RSPCA Assured salmon, flaked
  • 2 RSPCA Assured labelled eggs
  • 200ml crème fraiche
  • Salt and pepper
  • Sprigs of dill to garnish

Method

  • Preheat the oven to 200°C/fan 180°C/gas 6.
  • You will need 6 x 8 cm individual flan tins.
  • Roll out the pastry to a thickness of about 5mm and cut 6 rounds using a saucer as a guide to line the tins.
  • Set aside to rest for 10-15 minutes in  fridge.  
  • Trim any excess pastry with a knife or roll the rolling pin over the top.
  • Place  tins on a baking sheet.  Prick the base randomly with a fork.
  • Line with baking parchment & fill with baking beans.  
  • Place on  pre-heated tray & bake in  oven for 10 minutes, until the pastry is just cooked.  
  • Remove  baking parchment & beans and return to  oven for a further 5 minutes until  pastry is crisp & a very light gold colour.
  • Reduce the oven temperature to 180°C/fan 160°C /gas 4.
  • Roughly chop  watercress discarding any thick stalks.
  • Place  chopped watercress in  pastry case. Top with  salmon.
  • Beat eggs in small bowl. Add crème fraîche & stir until combined. Pour this egg mixture into  pastry case over the salmon & watercress. Season.
  • Bake in the oven for 25-30 minutes, until  egg mixture has set & tart is golden in colour.
  • Remove  tart from  oven & leave in  tin for 5-10 minutes. Remove  tarts from the tins & serve warm or cold garnished with dill.

Eat Less, Eat Better

If you're trying to cut down on the amount of meat, fish, eggs and dairy in your diet, you might like to download our Eat Less, Eat Better food planner. It's completely free and contains 14 higher welfare recipes.  

Back to top