A wonderful use of leftover salmon or even tinned salmon, this pastry-free tart is easy to make and perfect for a midweek meal with a green salad.
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Makes: 1 tart
200ml double cream
125g plain flour
200g cooked salmon, broken into bite size pieces
1 small handfull fresh chives, chopped
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 200 C / Gas 6 and grease a 23cm tart tin.
In a bowl beat eggs, then whisk in milk and cream. Sift in the flour and mix well until creamy and smooth. Stir in salmon and chives and season with salt and pepper to taste. Pour mixture into prepared tin.
Bake in preheated oven for 30 minutes, or till set in the centre and lightly browned.