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Hot smoked salmon and potato tart

Hot smoked salmon and potato tart


This stunning hot smoked salmon and potato tart uses quality Co-op produce to deliver amazing flavour

  • Feeds 8 Feeds 8
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    1242kj 298kcal
  • Fat
    Med 27%
  • Saturates
    High 45%
  • Sugar
    Low 4%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 21g

Bring Co-op to your front door

Big Bag Option


  • 375g pack Co-op ready rolled shortcrust pastry
  • 200g Co-op Irresistible British baby potatoes
  • 100g fine green beans, cut into 1cm pieces
  • 100ml Co-op crème fraîche
  • 2 Co-op British free range eggs, lightly beaten
  • Zest of 1 lemon
  • ½ x 25g pack flat leaf parsley, finely chopped
  • 180g pack Co-op sweet chilli kiln smoked Scottish salmon fillets, skin discarded and salmon flaked
  • 2 spring onions, finely sliced
  • 2 x 120g bags Co-op watercress, spinach and rocket salad


  1. Remove the pastry from the fridge 15 mins before you start
  2. Preheat the oven to 190°C/fan 170°C/gas 5
  3. Line a 23cm loose-bottomed tart tin with the pastry, trimming any excess, then line with baking paper
  4. Chill in the freezer for 15 mins
  5. Place on a baking tray, then fill with baking beans or uncooked rice and bake for 15 mins, until the sides of the pastry have set
  6. Carefully remove the baking beans or rice, then return to the oven for 12-15 mins, until golden
  7. Meanwhile, put the potatoes in a pan of cold water, bring to the boil and simmer for 25 mins, or until tender
  8. Add the green beans for the final 3 mins of cooking
  9. Drain and rinse with cold water until cool, then cut the potatoes into 1cm slices
  10. Whisk together the crème fraîche, eggs, lemon zest, half the parsley, and seasoning
  11. Fill the pastry case with the potatoes, beans, salmon and spring onion, then pour in the crème fraîche mixture
  12. Bake for 40-45 mins, until the tart is golden, set and lightly risen
  13. Leave the tart to cool slightly in the tin before turning out
  14. Sprinkle the remaining parsley over the top, then serve warm with the salad on the side