Smoked Salmon Goats Cheese Tart

This mouth-watering recipe is adapted from one shared by our friends at Woodbridge Smokehouse, whose delectable hot smoked salmon.

At a glance

Approx 40 minutes
Serves 4 - 6 people


  • 200g Woodbridge Hot Smoked Salmon, set aside a few pieces for garnish
  • 2 sheets shortcrust pastry
  • 6 free range eggs
  • 200ml crème fraîche
  • 1/2 tsp sea salt
  • 100g marinated goats cheese, drained and oil discarded
  • 2 tbsp fresh dill sprigs, plus extra for garnish


  • Preheat oven to 200C and line the base & sides of a non-stick springform tin using both sheets of pastry, overlap in the centre and use your fingers to gently press the seams together to seal.
  • Roll the edges down to form a rustic free-form edge & trim any excess.
  • Combine eggs, crème fraîche & sea salt in a mixing bowl, whisk gently to combine and pour into pastry base.
  • Flake the salmon fillet over the top of the egg mixture and crumble small pieces of goats cheese around the salmon.
  • Sprinkle with fresh dill sprigs.
  • Bake in the oven for 30 mins, until golden and the middle is just set.
  • Sprinkle with reserved salmon pieces & extra dill prior to serving.