We eat salmon quite often so once in a while I like coming up with a new recipe. If you’ve got used to my five-ingredient recipes I must warn you that this is not one of those. The recipe is still super easy to make but the ingredients list is a little longer. The good news about this Smoked Salmon Tart recipe is that you don’t need to worry about making that perfect tart pastry because you’ll be making a quick and easy sweet potato crust instead. We really loved how this tart turned out and will definitely be using this recipe for years and years to come. If you decide to try it out I’d love to hear if you enjoyed it as much as us!
Oh and before I forget… this is the perfect recipe especially if you have any leftover mashed sweet potatoes as you can turn them into another delicious, healthy and filling meal for your family!
So, without further ado, let me show you how to make the most amazing Smoked Salmon Tart!
Time: 60 min, Prep: 20 min. Cook: 40 min + 1 hr to bake the sweet potatoes, if you don’t have any leftover mashed sweet potatoes
Servings: 10-12
Ingredients:
For filling:
- 4 eggs
- ½ cup (120 ml) milk
- ½ cup (115 g) sour cream
- 250 g smoked salmon, chopped
- zest from 1 lemon
- fresh dill
- 1 Tbsp butter
- 1 onion
- salt & pepper
For sweet potato crust:
- 3 baked sweet potatoes – bake them for 40 min – 1 hour at 200°C (400°F)
- 1.5 Tbsp butter
- 1 egg
- 1 Tbsp flour
- 1 Tbsp bread crumbs
- 1 Tbsp butter and 4 Tbsp bread crumbs, for coating the tart pan
Directions:
Chop the fresh parsley and onion. Melt 1.5 tablespoons of butter and add the chopped onion. Cook until translucent, about 5-7 minutes.
Lightly beat the eggs and pour the milk over.
Mix in the sour cream, smoked salmon , lemon zest, dill and cooked onions. Season with salt and pepper.
Coat the tart pan with butter and cover the bottom and sides of the pan with bread crumbs.
Mash the sweet potatoes and mix them with the butter, 1 egg, bread crumbs and flour.
Evenly spread the sweet potato mixture to cover the bottom and sides of the tart pan.
Pour the smoked salmon filling and bake at 180°C (350°F) for 30-40 minutes.
Can I just use regular salmon instead of smoked?
The crust looks a bit…too moist for me. Is there a way to control it? (pre bake, leave out one of the ingredients?) PS: It mentioned parsley in the text but not in the ingredients, I think you meant dill (…and I bought both. No idea what to do with the parsley now).
Yes, doing it soon 🙂
Made this tonight. Used gluten free flour and breadcrumbs, Baked 45 minutes. It was terrific !
Can i use regular potatos??
I don’t see why not if you prefer the regular potatoes… although the flavor will be quite different as you won’t have the added sweetness of the sweet potatoes.
Wow that looks amazing Roxy and it’s just made from simple ingredients, I think I’m making this at the weekend.
Thanks
I’m glad you like the recipe Serena, that’s what I love about it too… it’s delicious and made with just a few basic ingredients. I hope it turned out great :)!
your smoked salmon start is very very good.will prepare it again and share with my sister.you are a great chef.thanks for sharing it.living on an island i didn’t have much recipe,since i see your kitchen i’m really happy .thanks.
Thanks for your kind words! I’m very glad you liked the recipe 🙂
That looks like it would be pretty easy to make and sounds great!
What a fun idea — all the good stuff in a nice big slice. I’m going to make this on Sunday. WHAT Super Bowl? Well, OK, go Seahawks!!
Haha I would pick food over Super Bowl too :)). But you don’t have to spend too much time in the kitchen to make it…you can also make it the day before and warm it up in the oven/microwave before serving :). Enjoy!
This smoked salmon tart looks so incredibly delicious. Never have I made a sweet potato crust before.. so this is something that I must try!
Thanks Thalia! You should definitely try it out, it’s delicious!
Great pictures ! Did you use a 9 inch or 10 inch pie plate ? Many thanks.
Thanks Susan! I used a 10-inch one.
Oh, my .. a must try (a must pin!).
Monica.
Thanks for pinning! Let me know how you like it once you try it out 🙂