About
Smoked salmon egg tart with red onion, capers and dill
Stuffed with smoked salmon, red onion, capers and lots of fresh dill, this egg and shortcrust pastry tart tastes amazing with a dollop of creme fraiche.
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Cat Morley published her project Smoked Salmon & Caper Tart
24 Nov 06:00
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Step 1Roll out the shortcrust pastry and line a pie dish. Prick the base with a fork and bake at 180C for 10 minutes.
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Step 2Chop and fry the red onion until golden.
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Step 3Whisk together the cream and eggs.
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Step 4Grate in the zest from the lemon, squeeze in the juice and then season with salt and pepper.
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Step 5Whisk in half of the red onion, dill and smoked salmon.
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Step 6Pour the mixture into the pie case.
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Step 7Top with the remaining salmon, red onion and capers.
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Step 8Bake at 180'C for 20 minutes.
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Step 9Whisk together a little dill with creme fraiche.
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Step 10Serve each slice with a dollop of creme fraiche.
