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    You are in: Home / Red / Red Salmon and Spinach Tart Recipe
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    Red Salmon and Spinach Tart

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    bluemoon downunder's Note:

    A Kraft tart which I’ve so substantially adapted that I’ve pretty much de-Krafted it, but I have left in the Philadelphia cheese as an echo of its culinary ancestry. If you haven’t used leek, onion and garlic together, they offer a subtle blend of flavours when combined. If time isn’t a factor and you want to make a healthier crust, you could try a rice crust either from my Butternut Pumpkin Pie With a Brown Rice Crust or my Leek and Spinach Tart With Rice Crust. Some conversions: 220g = 7oz; 100g = 31/2 oz; 210g = approximately 61/2 oz.

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    Units: US | Metric

    • 1 (220 g) frozen shortcrust pastry, case thawed
    • 20 g unsalted butter
    • 1 leek, thinly sliced
    • 1 small onion, minced
    • 1 -3 garlic clove, minced (depending on your relationship with garlic)
    • 1/2 teaspoon cumin (optional) or 1/2 teaspoon cumin, to taste (optional)
    • 1/4 teaspoon nutmeg (optional) or 1/4 teaspoon nutmeg, to taste (optional)
    • 100 g baby spinach leaves
    • 1 (210 g) can red salmon, drained, bones removed, broken into chunks (it is not essential to remove the bones -- you can simply crush them, they are, after all, an excell)
    • 1/2 lemon, zest of, finely grated (OMIT if you're not fond of lemony flavours)
    • 100 g philadelphia light spreadable smoked salmon or 100 g cream cheese
    • 2 eggs
    • salt, to taste
    • fresh ground black pepper, to taste
    • 1/2-1 cup grated parmesan cheese (optional)
    • dill sprigs (to garnish) or parsley sprig, for garish
    • mixed salad green, to serve


    1. 1
      Pierce the pastry well with a fork and bake in a hot oven 200°C/400°F/gas mark 6 for 8 minutes; remove it from the oven and allow it to cool slightly.
    2. 2
      Heat the butter in a medium-sized (preferably non-stick) pan and sauté the leek for 3-4 minutes until softened, then add the onion and garlic, and cumin and nutmeg (if using), making sure that all the ingredients are well-combined and sauté for an additional 1-2 minutes; stir in the baby spinach leaves, allow them to wilt, add the salmon and lemon zest (if using) and stir all the ingredients thoroughly to ensure that they are well-combined.
    3. 3
      Spoon the salmon mixture evenly into the pastry case.
    4. 4
      Whisk together the Philadelphia cheese, eggs and salt and pepper, to taste; then pour this mixture over the salmon and vegetables; sprinkle with the parmesan (if using).
    5. 5
      Bake the tart in a moderate oven at 180°C/350°-375°F/4-5 gas mark for 20-25 minutes or until the filling is set; garnish with sprigs of dill or parsley and serve with a green salad.

    Ratings & Reviews:


    Nutritional Facts for Red Salmon and Spinach Tart

    Serving Size: 1 (248 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 478.4
    Calories from Fat 263
    Total Fat 29.2 g
    Saturated Fat 8.6 g
    Cholesterol 154.8 mg
    Sodium 546.5 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 3.7 g
    Sugars 2.0 g
    Protein 23.4 g

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