Smoked Salmon Tart with Prawns

Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

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 CorianderCaramelised Onion Tart, Tomato TartButternut Squash Tart or  Herb Tartlets.

Smoked Salmon Tart with Prawns

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Smoked Salmon Tart, Smoked Salmon Quiche

Smoked Salmon Tart with Prawns

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

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.


Scale

Ingredients

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

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.
  3. 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!
  4. 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.
  5. Stir the smoked salmon trimmings into the egg mixture.
  6. Place the raw prawns in your pastry case.  Pour the egg mixture over them.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.
Smoked Salmon Tart, Smoked Salmon Quiche
Smoked Salmon Tart with Prawns

Keywords: smoked salmon, tart, smoked salmon tart, quiche,

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Crab and prawn tart with chilli, lime and coriander

Crab tart ingredients
Chilli, coriander and crab

Equipment

Small frying pan, quiche or flan dish  (28 cm)

Crab tart ingredients
Spring onions, chilli and coriander

Print

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Spicy seafood tart

Crab and prawn tart with chilli, lime and coriander

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: for 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

The chilli, lime and coriander add zest to the more delicate taste of the seafood in this summer tart.  It is great for a light lunch or supper or as part of a cold buffet.


Scale

Ingredients

  • 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
    A little water
  • For the filling:
    5 spring onions
    Half a red chilli
    1 tbs oil
    100 g crab meat
    150 g raw prawns
    3 eggs
    200 ml double cream
    Bunch of coriander
    Zest of half a lime

Instructions

  1. Set oven to 200 degrees C/gas mark 6.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.
  2. 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!   Remove the pastry case from the oven and allow to cool a little.
  3. Chop the spring onions and chilli and add to the frying pan with a little oil.  Cook for 5 minutes until softened.
  4. Put the spring onion and chilli mixture into the pastry case along with the  crab meat and raw prawns.
  5. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Chop the coriander and add to the mixture along with the grated lime zest.  Season with salt and pepper.
  6. Pour the egg and cream mixture into the pastry case.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.

Keywords: crab and prawn tart, chilli, coriander

Crab, prawns, lime and chilli
Crab tart ingredients

Crab, prawns, chilli and coriander
Crab tart – ready for the oven

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Prawn Pasta with Sorrel and Chive Herb Butter

Sorrel and Chive Butter

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Prawn Pasta with Sorrel and Chive Butter

Easy prawn pasta recipe

Recent posts on tastebotanical

Prawn Pasta with Sorrel and Chive Butter

This Prawn Pasta with Sorrel and Chive Butter is an easy and adaptable supper recipe. When fresh sorrel is in season, I make it with my Sorrel and Chive Herb Butter but at other times of the year I either use other herb butters or just regular salted butter. Whatever type of butter you choose, it is a very quick, crowd-pleasing recipe which is good for a week-night supper but is also not out of place if you are entertaining.

Things you need to know about this Prawn Pasta recipe

  • It is really important to allow time for the fennel and onion to cook slowly and become soft and caramelised (step 1) as this makes a big difference to the taste of the finished dish.
  • I think my Sorrel and Chive Herb Butter works well with the flavours of the fennel and the prawns. It has a lemony taste which enhances both ingredients. However, if you can use other herb flavoured butter or just plain butter if you prefer.
  • You can use any kind of pasta for this dish. I suggest using long pasta, such as spaghetti, linguine or tagliatelle as I think this works best wish the buttery sauce. However, if you prefer shorter pasta such as penne, that also works well.

Loved this recipe? Check out the Recipe Index

Other simple pasta suppers

This recipe for Prawn Pasta is a great week-night supper option. It is easy, tasty and uncomplicated and can be made in ten minutes. Here are some of my other simple pasta supper recipes.

  • Basic Tomato Sauce – this is an easy recipe for a rich sauce using store-cupboard ingredients. Delicious stirred into pasta as it is and open to lots of variations and additions!
  • Creamy Mushroom Pasta – this is simple vegetarian sauce combines mushrooms and chestnuts and lots of garlic. It can be used with any kind of pasta but I prefer it with short pasta such as gigli or penne.
  • Spaghetti with Smoked Salmon – this simple recipe can be made in 15 minutes. Smoked salmon trimmings are combined with fennel and chives and a squeeze of lemon.
  • Macaroni Cheese – this is a brilliant make-ahead vegetarian recipe which has a secret layer of caramelised onions and a bit of cayenne to balance its rich cheesiness. Topped with a layer of crisp breadcrumbs it is perfect served with a simple green salad.

Loved this recipe? Checkout the Recipe Index.

Other seafood recipes

I love all kinds of seafood. It always seems like a bit of a treat and it is generally very quick to cook. In addition to my seafood pasta recipes, I also have a few others that I make regularly.

I make a couple of savoury tarts that have a seafood filling. My Crab and Prawn Tart includes Asian-inspired flavours such as lime and coriander. My easy-peasy Smoked Salmon Tart with Prawns is a great combination of tasty smoked salmon and juicy prawns. Another really easy recipe that uses smoked salmon is my Smoked Salmon Pate which tastes delicious and is made in minutes.

I also have a great simple supper recipe, Moroccan-inspired Seafood Stew, which is really quick and easy to make. It is one of my regular week-night recipes but it is special enough to bring out at a dinner party or celebration meal.

Loved this recipe? Checkout the Recipe Index.

Easy prawn pasta recipe

Recipe for Prawn Pasta with Sorrel and Chive Herb Butter

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Sorrel and Chive Butter

Prawn Pasta with Sorrel and Chive Herb Butter

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: for 4 people 1x
  • Category: Pasta
  • Cuisine: English

Description

Prawn Pasta with Sorrel and Chive Herb Butter is an easy and tasty supper dish.


Scale

Ingredients

  • Half bulb of fennel
  • 1 onion
  • 25 g  (1 oz) butter
  • Salt and pepper to taste
  • 1 clove garlic (optional – there is garlic in the Sorrel and Chive Herb Butter)
  • 165 g (6 oz) peeled raw prawns 
  • 1 portion of Sorrel and Chive Herb Butter
  • 350 g (12 oz) dried long pasta (eg spaghetti, linguine or tagliatelle)

Instructions

  1. Melt the 25 g butter in your frying pan over a low heat.  Finely chop the fennel and onion and add to the pan.  Season with salt and pepper and cook slowly for around 15 minutes until soft and sweet.  Either chop the garlic clove finely or squeeze through a garlic press and add to the mixture and cook for a further couple of minutes.  
  2. Add the raw prawns, and the tiger prawns if you are using them,  to the pan  and fry for around five minutes until pink and cooked.
  3. Meanwhile, boil water in a big saucepan, add salt to taste, and cook your pasta as specified on the packet.  This would usually be for around 10 minutes.
  4. When the pasta is cooked, drain it and add it to the frying pan with the fennel, onion and prawns.  (It is always best to add the pasta to the sauce rather than the other way around as this makes sure that the balance of pasta to sauce is as you like it.).
  5. Add your Sorrel and Chive Herb Butter to the frying pan, let it melt into the pasta and prawn mixture and serve.

 


Keywords: prawn, sorrel, pasta

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