Creamy Salmon Chive Tart

Creamy Salmon Chive Tart

Recipe cooking time
Makes one 23cm tart


  1. To prepare the pastry, place the plain flour into a bowl.  Add the chilled diced butter and rub in to resembles fine breadcrumbs.
  2. Add the grated parmesan, egg yolk and enough chilled water to form a dough.
  3. Place on a floured surfaced and knead very lightly to form a ball.  Gently flatten it slightly and wrap in parchment so that the pastry can rest in the fridge for at least 30 minutes.
  4. Preheat the oven to 180°C/fan 160°C/gas 4.
  5. Roll out the pastry into a 23cm non-stick loose base flan tin which has been brushed with melted butter and dusted with flour.
  6. Pour the Avonmore Fresh Cream into a bowl and add the eggs and whisk.
  7. Add the chopped chives or parsley, lemon zest, paprika and season with salt and freshly ground pepper.
  8. Arrange the smoked salmon strips onto the pastry.
  9. Pour over the egg mixture.
  10. Place on an oven tray and bake for 30 to 35 minutes until set and lightly golden on top.
  11. Leave to cool slightly and serve with a green salad. Garnish with chives or fennel fronds and serve with lemon slices.


For the pastry

  • 220g plain flour
  • 100g chilled diced butter
  • 3tbsp grated parmesan cheese
  • 1 egg yolk
  • 2 to 3 tbsp chilled water

For the filling

  • 300ml Avonmore Fresh Cream
  • 6 eggs
  • 2 tbsp chopped chives or parsley
  • 1 lemon, zest only
  • ½ tsp paprika
  • Salt and freshly ground pepper
  • 180g smoked salmon, sliced into strips


  • Chives or fennel fronds, to garnish
  • Slices of lemon, to serve

Creamy Salmon Chive Tart