Salmon, Dill and Creme Fraiche Tartlets

It is June, so it seems only right that Alison at Home should bring you a recipe which is perfect for picnicking. These precious little tartlets are so simple to make and have a beautifully delicate flavour. So lay out your picnic blanket, pour the prosecco and enjoy.

Salmon, Dill and Creme Fraiche Tartlets


For the Pastry:

  • 350 grams Plain Flour
  • 150 grams Butter
  • 4 - 5 tbsp Cold Milk

For the Filling:

  • 4 Skinless Salmon Fillets
  • 5 Eggs
  • 250 ml Creme Fraiche
  • Handful of Dill
  • 1 Bunch Spring Onions (Finely Chopped)


For the Pastry:

  1. 1. Sift the flour into a large bowl and mix with a pinch of salt.

    2. Add the butter in cubes, and rub together until you have fine crumbs.

    3. Add the milk and bind.

    4. Lightly flour a surface, and knead the mixture until you have a smooth dough.

    5. Roll the dough out thinly and place over a tin with room for 8 tarts, approx 4’ across.

    6. Prick the pastry and leave to chill in the fridge for half an hour.

    7. Preheat your oven to 200C.

    8. Bake the pastry cases blind with grease proof for 10 minutes, and then without the paper for 6 minutes, or until golden brown.

For the Filling:

  1. 1. Season the salmon.

    2. Cook in olive oil over a medium heat for 3 minutes on each side, until cooked through.

    3. Once cooked, leave to one side and beat the creme fraiche and eggs in a bowl until smooth.

    4. Mix in the dill, salt and spring onions.

    5. Sprinkle the salmon into the pastry cases.

    6. Pour over the egg mixture and cook in the oven for 20 minutes.

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