Salmon, pea and pink peppercorn tart

Serves: 4-6 - Time:

Salmon, pea and pink peppercorn tart
Salmon, pea and pink peppercorn tart Salmon, pea and pink peppercorn tart

If you don’t feel you have the necessary skills to make pastry or you are a bit short of time, there is nothing wrong with buying a ready-made shortcrust pastry. The blocks are more versatile as you can roll out the pastry to fit your tart tin. I have a mild obsession with pink peppercorns. Their tangy fruitiness is intriguing and goes especially well with fish. I haven’t forgotten to cook the peas-I think the little petits pois are tender enough-cooking can toughen them and dilute their sweetness. Just make sure they are fully defrosted before putting in the tart. I find blind baking the pastry at a lower temperature for longer stops the pastry from shrinking.



  • 320g shortcrust pastry (or enough to line a 23 cm tart tin)
  • 110g frozen petits pois peas, thawed.
  • Small bunch of spring onions, trimmed and finely sliced
  • 225g hot smoked salmon, flaked
  • 2 teaspoons pink peppercorns, crushed
  • 2 tablespoons finely chopped dill
  • 3 medium eggs
  • 200ml double cream
  • 100ml milk
Salmon, pea and pink peppercorn tart


  1. Heat the oven to 170˚c, fan oven 150˚c, mark 3. Line a 23cm loose-bottomed tart tin with the pastry and line with greaseproof paper and baking beans (or pulses-anything to weigh down the pastry). Place on a baking tray and bake blind for 35-40 minutes or until the sides are just turning golden. Remove the paper and baking beans and return the tart to the oven for 10-15 minutes until the base is golden and cooked through. Trim off any excess pastry.
  2. Evenly scatter the petits pois, spring onions, salmon, peppercorns and dill over the pastry base. In a jug beat together the eggs, cream and milk. Season with salt and a little ground black pepper.
  3. Take the tart (still on the baking tray) over to the oven and place on the rack. Pour in the egg mixture. Bake in the oven for 35-40 minutes until golden and just firm in the centre. Remove from the oven and leave for 15 minutes before lifting out of the tin.
Salmon, pea and pink peppercorn tart