26 July 2011

Salmon & Dill Tart & Some Good Reads...

As part of my lazy Sunday I wanted something light and tasty for lunch.  In the mood for something home cooked but with not so much effort. I remembered a tart I cooked a month or so ago and with some greens and Kikorangi and a quick search in the fridge resulted in  some salmon and some beautiful dill.  Salmon and dill are very good friends and I thought they would make for a nice wee tart.

A lazy Sunday for means catching up on reading...so here is some of what I enjoyed and what I am hoping to be making very soon.

Flat breads with honey, thyme and sea salt over at the Smitten Kitchen. These look flaky, crunchy , salty and sweet, so what is not to love. And I must try these too; charred corn tacos with zucchini-radish slaw.

A new to me blog Blue Kale Road where I found these wonderful salads; kale herb, broccoli tomato feta and carrot zucchini with seeds.
Lovely recipes for the poor maligned Brussels sprout over at Milliemirepoix, where they are paired with toasty walnuts and pancetta and paired with tofu over at Hungry and Frozen.Go the Brussels sprouts - they really can be delicious!
Broccolini flower fritters from Alessandra Zecchini...these look terribly moreish and use wonderful chickpea flour.
Another new to me blog is Not Without Salt.  Stunning photography and some beautiful recipes like asparagus tart with walnuts and Parmesan.
And this funny and charming post from Kim over at the Yummy Mummy...not your usual mummy blog.  Let's just say be careful when you let the little ones near your KitchenAid!

Happy reading!
Salmon and Dill Tart


Serves 4-6

2 cups salmon, diced in to bite size chunks
2-3 tbsp dill, chopped
3 eggs
250ml milk or if you want very rich & a little more indulgent some cream.
Salt and pepper
1 sheet store bought savoury shortcrust pastry, or of course feel free to make your own crust.


Pre heat the oven to 180C/350F

On a floured surface roll out the pastry and then place it in to a greased 25cm (9") pie dish.  Press right in to the edges and pierce the bottom with a fork. Place in the oven for 10-15 minutes until golden.  Remove from the oven and set aside.  Turn the oven up to 190C/375F

Whisk together the eggs,add the milk or cream and season with salt and pepper.  Add the dill and mix together.  Place the salmon in the bottom of the baked crust and pour over the egg mixture.

Pop in 190C/375F over for 25-35 minutes until the tart is just cooked through.  Allow it to stand for a few minutes before serving.

For Sunday lunch I served it up with a pile of peppery rocket drizzled with lemon olive oil and a few shards of Parmesan.  On the side some, fresh out of the oven, yoghurt spelt bread and butter.  For that recipe head over here to Scandi Food, it really is delicious.  My kind of bread, quite a strong flavour with added texture from all the little pepitas.

The tart was light and so pretty flecked with the feathery green dill.  The salmon and dill just marry so well together, the richness of the salmon offset by the fresh, slightly sweet dill. The egg was light and fluffy and then a little crunch from the crust and even better enough left overs for lunch.



  1. yum perfect lunch to pretend its almost spring :)

  2. Salmon and dill are meant to be together. What a beautiful tart!

    Thank you so much for including me on your reading list. I had a big smile when I saw Blue Kale Road! I enjoyed checking out some other blogs on your list that are new to me, so I appreciate you sharing. :)

  3. Ooo that does look yum. Especially like the photo of your bread. Might have a go at that one!

    We made the flat bread from Smitten Kitchen a couple weeks ago, along with the Marsala Chicken. It has a really interesting taste with the honey and salt!! More-ish :)

  4. The tart looks lovely. I haven't cooked with salmon in ages, but the thought of salmon + dill makes me want some now... yum!

    Thanks for the wee mention too, and spreading the word about Brussels sprouts ;)

  5. @Hannah Your are welcome Hannah, loving your blog :)

  6. @lightlyspoken Thanks, and I can't wait to make that flat bread too!

  7. @milliemirepoix Thanks Millie...love spreading the good word on Brussels sprouts, the poor wee things are so the underdog of vegetables ;)

  8. I like the look of this tart very tasty

  9. I've been eyeing up that smitten kitchen flat breads post too, thinking I should try a gf version...

  10. @Emma Galloway yes pretty sure they will be featuring soon!

  11. @ChristineH

    Thanks Mum, I am sure you could rustle this one up in no time! :)

  12. Thanks for the shout-out, Mairi! And what a gorgeous tart :)


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