Here is a two-salmon tart that I made myself, and it looks really impressive at a dinner or brunch!
I was inspired by Sophie Dudemaine who developed this recipe combining smoked salmon and fresh salmon in a creamy egg filling, with chives to enhance the whole thing.
What's clever is that it doesn't add any salt – the smoked salmon already takes care of that more than enough!
The preparation is really accessible: you spread out your dough, mix your eggs with cream, add the two types of salmon cut into pieces, a little chopped chives, pour everything over and 40 minutes in the oven is enough.
The elegant finishing touch? Salmon roe sprinkled on top as it comes out of the oven. It makes for a beautiful presentation without complicating the recipe.
And a significant advantage is that this tart can be enjoyed both warm and cold, which means you can prepare it in advance if you're having guests!
The recipe for the two-salmon tart
Ingredients for 6 people
- 1 ready-made or homemade shortcrust pastry
- 200g of quality smoked salmon
- 200g of fresh boneless salmon
- 1 small jar of salmon roe (optional)
- 4 eggs, or 5 if they are small!
- 40 cl of liquid and whole fresh cream
- 4 sprigs of chives
- Pepper
- No salt needed, the smoked salmon is salty enough
The steps to prepare the recipe
- Preheat the oven to 180°
- Place the dough in a 28cm diameter tart tin
- Keep refrigerated
- Cut the salmon into strips and the fresh salmon into cubes. Finely chop the chives
- In a bowl, crack the eggs, pour in the cream and mix
- Add the salmon and chives, then season with pepper
- Pour the mixture over the pie base
- Bake in the oven for 40 minutes
- Once out of the oven, sprinkle with salmon roe
- This tart can be enjoyed warm or cold
Practical advice
– You can also choose store-bought or homemade puff pastry.
Add fresh parsley in addition to the chives.
– You can replace the smoked and fresh salmon with 200g of bluefin tuna and 200g of albacore tuna. In that case, omit the salmon roe and add basil. Season with salt and pepper.
Quick and easy, guaranteed success 😉
Recipe from Sophie Dudemaine's book,
"Tarts and Salads by Sophie,"
published by Minerva
Suggestions for improvements or other delicious ideas? Feel free to let us know in the comments!
