Swedish Salmon and Potato Tart
Light, creamy, and delicately smoky, this Swedish-inspired tart brings together tender new potatoes, silky smoked salmon, and caramelised onions in a rich dill-infused custard. Perfect for brunch, lunch, or an elegant light dinner.
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Swedish Salmon and Potato Tart
Servings: 6
This Swedish-inspired tart layers tender boiled potatoes with smoked salmon and a creamy dill and egg mixture, creating a light yet satisfying dish perfect for brunch or lunch.
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Ingredients
- 350 g new potatoes sliced
- 2 eggs
- 300 ml cream
- 750 ml milk
- 3 tbsp chopped dill
- 200 g smoked salmon torn into strips
- A small bowl of caramelised onions
- 1 lemon cut into wedges
Instructions
- Heat the oven to 190°C (fan 170°C) or gas mark 5. Prepare a baking dish and lightly grease it.
- Boil the potato slices in salted water for about 6-8 minutes, until tender but still firm. Drain well and set aside.
- In a separate bowl, whisk together the cream, eggs, milk, and a pinch of salt and pepper.
- Layer half of the boiled potatoes in the bottom of the baking dish. Follow with half of the smoked salmon, scattering it between the potato slices, and half of the caramelised onion. Pour half of the cream mixture over the potatoes and salmon, ensuring everything is evenly covered.
- Repeat with another layer of potatoes, followed by the remaining smoked salmon and onions. Pour the rest of the cream mixture over the top, ensuring the layers are well coated.
- Place the tart in the oven and bake for about 25 minutes, or until the top is lightly golden and the tart is firm to the touch.
- Allow the tart to cool for 10 minutes before serving. Garnish with chopped dill and the juice of a lemon wedge. Serve warm or at room temperature with the remaining lemon wedges.
