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I must say that this rather exceeded expectations – a Salmon Tart enlivened with pancetta, spinach and dill all held together by a rich creamy, eggy base. Even the matching wine – St. Hallet Poachers Blend 2007 – while disjointed and disappointing on its own matched the dish superbly. Add a little green salad (locally grown of course) and a wonderful late summer meal is created.

An admission though – the pastry case was ready made by Mr Salisbury’s and the spinach was frozen. The pastry case was a little too small to hold the full amount of cream as specified – perhaps overfilled with a complete compartment of some Sainsbury’s pancetta and 3 rather than 4 cones of frozen Spinach should have been used.

The pancetta (fried first to a nice golden colour) and spinach are scattered over flaked salmon fillets in the pastry case. Two eggs whisked into 180ml double cream plus seasoning are then poured over. Top with chopped dill. Oh, and I spread a little pesto on the pastry case first – it added much.
Bake for 20-25 minutes at 200c/180Fan/G6.

Salmon Tart


  1. FoodJunkie says:

    Lovely recipe. Next time instead of pesto, try adding some gorgonzola to the egg-cream mix (80-100g). It really complements bot the slamon and the spinach, but you need to like blue cheeses.

  2. Andrew says:

    An interesting idea FoodJunkie I’ll be sure to give it a try next time.


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