Waitrose and Partners
Hot smoked salmon, caramelised salad onion, pea & tarragon tart

Hot smoked salmon, caramelised salad onion, pea & tarragon tart

A simple creamy tart that lets smoked salmon and summery peas and tarragon shine. Try with a salad of new potatoes and pea shoots, dressed with the leftover lemon juice, a dash of oil and some seasoning.

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins
  • Plus20 minutes chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 500g block shortcrust pastry
  • 3 tbsp olive oil
  • 2 bunch salad onions, trimmed, each onion cut into 3-4 pieces
  • 2 British Blacktail Free Range Medium Eggs
  • 200ml pot crème fraîche
  • ⅓ x 20g pack tarragon, leaves finely chopped
  • 1 unwaxed lemon, zested
  • 125g frozen petits pois, defrosted and drained
  • 160g pack 2 Scottish Hot Smoked Salmon Fillets With Honey Marinade, flaked, skin removed


  1. Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in to heat up. Roll the pastry until about the thickness of a £1 coin. Carefully drape it into a 23cm fluted, loosed-based tart tin, lightly pressing it into the base and sides. Trim off the excess, leaving the pastry about 0.5cm above the edge of the tin. Prick the base with a fork and chill for 20 minutes.

  2. Line the pastry with baking parchment and fill with baking beans. Slide onto the hot baking sheet, bake for 20 minutes, then remove the paper and beans and bake for 10 minutes more, until lightly golden. Reduce the oven temperature to 180ºC, gas mark 4.

  3. As the pastry cooks, warm the olive oil in a large frying pan, then add the salad onions and fry gently for 10-15 minutes, until softened.

  4. Beat the eggs, crème fraîche, tarragon and lemon zest together. Season. Add most of the salad onions, peas and salmon to the pastry case. Pour in the egg mixture and dot the top of the tart with the remaining salad onions, peas and salmon. Bake for 30-35 minutes, until set and golden on top.


Typical values per serving when made using specific products in recipe


2,597kJ/ 625kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating