Smoked Salmon Tart with Prawns
This Smoked Salmon Tart with Prawns is one of my favourite recipes. It is so quick and easy it is the perfect after-work supper. If you don’t want to make your own pastry, ready-made is fine, and this makes the recipe even easier.
The inclusion of smoked salmon and prawns also gives this tart seem a bit special and luxurious. This makes it also good for a dinner party or a fancy picnic. Smoked salmon and prawns are not the cheapest ingredients but a little goes a long way in this tart. I use smoked salmon trimmings, which are available in most supermarkets, and are much more affordable than smoked salmon slices whilst still having all the taste.
I make a lot of savoury tarts as they can be made ahead of time so are great in all kinds of situations – family suppers, dinner parties, cold buffets or picnics – and are good either hot, warm or cold . If you like this recipe, you may also like some of my other recipes such as Crab and Prawn Tart with Chilli and Coriander, Caramelised Onion Tart, Tomato Tart, Butternut Squash Tart or Herb Tartlets.
Smoked Salmon Tart with PrawnsPrint
This Smoked Salmon Tart with Prawns is extremely easy to make and tastes luxurious! If you don’t want to make your own pastry, you can use ready-made which will make it even easier. Smoked salmon trimmings are used to keep the cost down.
For the pastry:
- 275 g plain flour
- 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- Salt and pepper
- A little water
For the filling:
- 3 eggs
- 200 ml double cream
- Salt and pepper
- Half a teaspoon cayenne
- A little grated nutmeg
- 100 g smoked salmon trimmings
- 150 g raw peeled prawns
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use it to line your quiche or flan dish. Bake for 5 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy!
- Crack the eggs into a mixing bowl, add the cream, and beat until combined. Season with salt and pepper – you will not need much salt as the smoked salmon is very salty. Add the cayenne and nutmeg.
- Stir the smoked salmon trimmings into the egg mixture.
- Place the raw prawns in your pastry case. Pour the egg mixture over them.
- Place your quiche or flan dish in the oven and cook for 25 minutes.
- The tart can be eaten hot, room temperature or cold.
Keywords: smoked salmon, tart, smoked salmon tart, quiche,