Smoked salmon & asparagus tartlets recipe

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makes: 8
Skill: easy
Prep: 10 min
Cooking: 15 min
(may need 3 mins more)
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  • Asparagus is low in cholesterol and contains no calories, making it one of the healthiest veg around- combined with smoked salmon, this dish is guaranteed to leave you feeling great!


    • 1 x 500g block shortcrust pastry, thawed
    • 2 packs asparagus spear tips, blanched and cooled.
    • 250g (9oz) smoked salmon (use a pack of trimmings as the salmon needs to be in small pieces)
    • 3 large eggs
    • 1 x 248ml tub soured cream
    • 125ml (4fl oz) milk
    • Grated zest of 1 lemon
    • Black pepper and grated nutmeg
    • Few fronds of dill, if desired


    • Preheat oven to 200°C/400°F/gas 5. Have ready 8 individual tart tins.

    • Divide pastry into 8 equal portions and use to line each tart tin, place on a baking sheet and bake blind for 10 minutes.

    • Meanwhile beat together eggs, cream, milk and seasonings and cut or tear salmon into pieces.

    • After 10 mins, remove tray from oven and remove baking beans and paper from cases.

    • Divide the asparagus spears and salmon pieces between the cases, gently pour over the egg mixture and return to oven and bake for 15 -18 mins or until pastry is golden and custard set.

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