Salmon, Wholegrain Mustard and Dill Tartlets Recipe

Salmon, Wholegrain Mustard and Dill Tart. Eric Lanlard
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 4 servings

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.


What You'll Need

  • 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 (see note below)
  • 2 eggs (beaten)
  • 150 ml ( ¼ pint) creme fraiche
  • 1 tbsp fresh dill (chopped)
  • 2 tsp wholegrain mustard
  • salt and freshly ground black pepper

How to Make It

Preheat the oven to 180°C (fan 160°C)/ 350°F/gas mark 4.

  • Melt the butter in a small frying pan and gently fry the spring onions for 2–3 minutes, or until softened.
  • 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.
Note: To blind bake the pastry roll out the shortcrust pastry on a lightly floured surface as thinly as the recipe calls for. Then use the pastry to line a greased 10cm / 4 in loose bottom tart tins. Prick the base with a fork. Line the pastry case with foil and dried beans, slide onto the hot baking sheet and bake 'blind' for about 15 minutes. Once removed from the oven, put to cool on a wire cooling tray until completely cold. Be warned, it may not last that long. minutes. Remove the foil and beans and return the pastry case to the oven for a further 10 minutes or so, until it is golden, crisp and well cooked through, particularly the base