Smoked Salmon Custard Tart

Smoked Salmon Custard Tart

  • Salmon
  • Lodging
  • C & U
  • B & I
  • Casual Dine/FSR
  • Entree
  • Cook as Desired
  • Flavor Profile: Smoked
  • Complexity: Medium
  • Dietary Concerns: Egg, Gluten, Dairy


Yield: One Standard Tart Shell Servings
  • 8 oz
    Shaved Smoke Salmon
  • 1 ea
    Puff Pastry Sheet
  • 1 ea
    Small Red Onion, sliced
  • 1 tbsp
    Olive Oil
  • 1 tbsp
    Lemon Juice
  • 4 ea
  • ½ cup
    Creme Fraiche, or sour cream
  • 2 tbsp
    Parmesan Cheese, grated
  • 2 tbsp
    Capers, drained
  • 2 tbsp
    Fresh Dill, chopped
  • ½ tsp
    Black Pepper


Unfold the pastry sheet onto a floured work surface. Roll out to 1” large than the size of your pie plate. Fit gently into pie plate. Chill for 15-20 minutes. Poke the pastry all over with a fork before baking in a preheated 350 degree oven for approximately 10 minutes, or just until pastry is “set.” Meanwhile, mix the eggs, crème fraiche, lemon, dill and black pepper in a small bowl. Arrange half of the salmon along the bottom of the tart shell. Our half of the egg mixture over top. Add the remaining salmon and capers to the tart, followed by the remaining egg mixture. Fold in edges of pastry shell. Sprinkle the surface of the tart with the reserved parmesan cheese. Return to the oven and bake for an additional 35-40 minutes until the custard has cooked and is fully set.

Pairing Suggestions

Round out this tasty meal with a nice steamed vegetable or a light Caesar salad and a dry, white wine.

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