Salmon and egg tarts recipe

2 ratings Rate
  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 684 calories / serving
  • Freezable
Add this recipe to your binder.
Salmon and egg tarts HERO c32e70b1 e54d 43a7 897c a9d4b57d2548 0 472x310

Lightly oil four small 10cm (4in) tart cases. Dust a work surface with flour, roll the pastry out and cut rounds large enough to fit the four tart cases.

Once lined, place all the cases in the fridge and then leave them to chill and rest for 10 minutes until ready to use.
Heat the oven to gas 5, 190°C, 375°F.

Remove cases from the fridge. Crack an egg into each one and add a fillet of salmon and 1 tablespoon of fromage frais to each. Season, place in the oven and bake for 15 minutes. Reduce the heat to Gas 4, 180°C, 350°F, and cook for a further 20 minutes.

Before serving add a sprinkle of chopped-up chives.

See more Salmon recipes 

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

Email recipe details
Print recipe
  • Ingredients

  • 400g (13oz) ready-made shortcrust pastry
  • 4 eggs
  • 75g x 4 (3oz) pieces salmon fillet, skinned and trimmed
  • 4tbsp virtually fat-free fromage frais
  • pinch of salt
  • freshly ground black pepper
  • bunch fresh chives
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 2854kj 684kcal 34%
  • Fat 42g 60%
  • Saturates 14g 70%
  • Sugars 4g 4%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 49.9g Protein 30.5g Fibre 2.5g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.