Salmon and New Potato Tart

I had my eye on this M&S recipe for Salmon and Cornish new potato tart for a few weeks and a picnic was the perfect excuse to make it. This tart has a really nice fresh flavour thanks to the lemon zest and travelled well too.

I made my own pastry but you could use 300g ready-made shortcrust pastry as suggested in the original recipe.

Salmon and new Potato Tart

Salmon & New Potato Tart

  • Servings: 6
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Ingredients
Pastry:
225g white spelt or plain flour
115g cold unsalted butter, cubed
pinch of salt
1 egg yolk
a few tbsp cold water to bind

Filling:
250g Cornish new potatoes, sliced
250g ricotta
100ml milk
2 eggs
zest of 1 lemon
1 tbsp fresh dill, chopped
125g poached Scottish salmon fillet, flaked

In a food processor, whizz together the flour, butter and salt until it resembles breadcrumbs. With the machine running, add the egg yolk and water a tbsp at a time until it comes together in a lump. Tip out onto cling film and push together wrapping tightly to seal. Refrigerate for 30 minutes.

Heat the oven to 190°C/170°C fan/gas 5. Roll out the pastry and use to line a 23cm x 3.5cm deep loose-bottomed tart tin. Line with baking parchment, fill with baking beans and bake for 20 minutes.

Remove from the oven and discard the paper and beans and cook for a further 5-10 minutes. Reduce the oven temperature to 180°C/160°C fan/gas 4.

Meanwhile, cook the potatoes in boiling salted water for 10-15 minutes, until just tender. Drain well.

In a large bowl, beat together the ricotta, milk and eggs, and season.

Stir in the lemon zest and dill, then gently fold in the potatoes and salmon. Spoon the mixture into the pastry case and gently spread it out, using a spoon.

Bake for 25 minutes, until the filling is just set.

Salmon and new Potato Tart

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6 thoughts on “Salmon and New Potato Tart

  1. Beautiful tart and awesome flavours, love it! We had our first picnic of the year a few days ago, one of many more and this is a great idea to take on our next one!

  2. Lovely shot and clever recipe….I’m going to try and replace the ricotta with thick creme fraiche. You should check out the pastry chapter in Patricia Wells’ “Bistro Cooking”…they’re the ones that I always use:)

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