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Smoked Salmon Tartlets

Smoked Salmon Tartlets

These are just mouthwateringly good. They are so delicate and munchable everyone will love them! This recipe will make 12 small tartlets; 6 individual tartlets or one 8-9inch tart.


  • 250g shortcrust pastry
  • 300ml double or single cream
  • 3 whole eggs plus 2 egg yolks
  • 1 tblsp finely chopped fresh tarragon
  • 2 tblsp EACH, finely chopped dill, chives & parsley
  • A handful of baby spinach leaves
  • Finely grated zest of 1/2 lemon
  • 2 heaped tblsp grated Parmesan or Cheddar
  • Salt and pepper
  • 350g sliced Inverawe Smoked Salmon
  • a few sprigs of dill to garnish


  1. Preheat the oven to 190C/375F/Gas Mark 5.
  2. Roll out the pastry thinly and use to line your chosen tin/s and bake blind.
  3. Put the cream, eggs, herbs, spinach, lemon zest and cheese in a food processor and blend for a minute until smooth.
  4. Season with salt and pepper.
  5. Set the baked tart case/s on a baking sheet (still in their tins) and pour in enough filling to reach to just under the top.
  6. Bake for about 15/20/35 minutes until just firm. Do not overcook.
  7. Remove from the oven, and while still warm arrange a pile of smoked salmon on each one.

To Serve

Garnish with a sprig of dill and serve warm.

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