Easy Smoked Salmon with dill Tart Recipe
This Easy Smoked Salmon tart is full of flavor and satisfying textures. Flaky, herby homemade crust, savory cream cheese, and chunks of hot-smoked tender salmon come together in this delicious recipe.
Perfect for special occasions, or honestly, any day where brunch is the main event.
Why you will love this recipe
Flavor-packed – the combo of fresh herbs, lemon zest, capers, and smoked salmon brings bold flavor without a lot of effort.
Perfect for make-ahead – serve it warm or chilled, and it’s just as delicious. Great for Mother’s Day, Easter, or a cozy Saturday.
Totally customizable – swap the herbs, change the cheese blend, or pile on different toppings.
Ingredients, Variations and Substitutions
Hot-smoked salmon – it is flaky, tender, and just smoky enough to make things interesting. Unlike silky cold-smoked slices, hot-smoked salmon has a firm texture that holds up beautifully in a baked filling. No smoked salmon on hand? Smoked trout, shredded leftover baked salmon, or even crumbled feta can step in.
Cream cheese, ricotta and sour cream make for a rich, smooth, and just a little tangy filling.
An egg ties it all together as it bakes, giving the filling a soft-set, almost cheesecake-like texture. Don’t want to bake? You can skip the egg and serve it as a chilled tart with cold-smoked salmon layered on top instead.
Capers add little bursts of salt and acidity to the filling. If you’re not into capers, use green olives or a spoonful of whole grain mustard.
Fresh dill, lemon zest, and lemon juice brighten the whole tart with herby, citrusy freshness. You could play around with other herbs too, chives or tarragon would be lovely.
The sesame-herb crust is where things get a little extra. Toasted sesame seeds add a subtle nuttiness, and chopped herbs (like dill or parsley) are mixed right into the dough. It’s a buttery, flaky base that feels special without being fussy. Poppy seeds or bagel seasoning will also work great in the crust. If you are short on time, you can use store-bought puff pastry.
Equipment you will need
- Mixing bowls.
- Hand mixer or whisk.
- Tart pan (11×7″) with removable bottom
- Rolling pin
- Box grater or microplane
- Knife and cutting board
- Measuring cups and spoons
- Baking sheet (optional)
- Sharp knife
Top Tips
Don’t skip chilling the dough – iIt helps the crust keep its shape and stay flaky, not slouchy. A quick 20–30 minutes in the fridge makes a big difference.
Go for hot-smoked salmon – it’s flaky, rich, and holds up beautifully in the filling. Cold-smoked (lox-style) is too delicate for baking.
Add the salmon to the filling gently – fold it in just enough to distribute—overmixing can break it down too much.
Taste your filling before adding the egg – once the egg goes in, raw taste tests are off the table.
Keep an eye on the bake – the filling should be set and just barely golden. It’ll firm up more as it cools, don’t overbake, or it’ll get dry.
Step-by-step instructions
- Combine flour and cold butter (cut into cubes) in a large mixing bowl. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Add chopped herbs, salt, and a pinch of toasted sesame seeds to the bowl.
- Add the egg yolk and a splash of cold water, mixing until the dough just comes together. Shape it into a disc, wrap it, and chill for 30 minutes.
- Roll out the chilled dough on a lightly floured work surface to fit your 11×7 tart pan. Gently press it into the pan and trim any excess. Prick the bottom with a fork and pop it into the fridge while you prep the filling.
- Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or sugar. Bake for 15 minutes, then remove the weights and parchment and bake for another 10–12 minutes until lightly golden brown. Let cool slightly.
- In a small bowl, beat together softened cream cheese and ricotta until smooth. Add in the egg, lemon zest, lemon juice, capers, fresh herbs, salt, and black pepper. Fold in chunks of hot-smoked salmon so they’re evenly distributed in the filling.
- Pour the cream cheese mixture into the chilled crust and spread it evenly. Sprinkle sesame seeds and top with the remaining salmon.
- Bake at 350°F for 30–35 minutes until the filling is set and lightly golden on top. The center should have a little jiggle but not be wet.
- Let the tart cool in the pan for 15 minutes, then remove it and cool fully on a wire rack. This helps the texture set and makes slicing cleaner.
- If desired, top the cooled tart with pickled red onions, cucumber ribbons, fresh dill, and a few more capers. Serve at room temperature or lightly chilled.
Best way to enjoy this Salmon Tart.
- Pair slices of the tart with soft-boiled eggs or fresh fruit.
- Serve with arugula salad, pickled veggies, and crusty bread on the side.
- Add a chilled white bean salad or a simple soup — think asparagus, potato-leek, or cucumber-yogurt.
- Serve it chilled or at room temperature
- Pair with a cold cucumber-dill soup or a chilled beet salad.
You may also like:
Storage instructions, reheating
Storing Leftovers:
- Let the tart cool completely before storing.
- Wrap tightly in plastic wrap or store in an airtight container.
- It will keep in the fridge for up to 3 days.
2. Freezing:
- You can freeze the tart (without the filling) before baking for more extended storage
- Wrap tightly in plastic wrap, then foil, or place in a freezer-safe container.
- Freeze for up to 1 month.
- When ready to bake, thaw overnight in the fridge, then bake as directed.
Reheating Instructions:
1. Reheat in the Oven:
- Preheat your oven to 350°F (175°C).
- Cover the tart with foil to prevent it from browning too much.
- Heat for 10–15 minutes until warmed through.
2. Reheat in the Microwave (Quick Option):
- Place a slice on a microwave-safe plate.
- Cover with a damp paper towel to prevent drying out.
- Microwave in 30-second intervals until heated through
Easy Smoked Salmon with Dill Tart Recipe
Equipment
- mixing bowls
- Tart pan 11×7
- Rolling Pin
- grater
- whisk
- measuring cups and spoons
Ingredients
For the Filling
- 8 oz cream cheese softened
- 4 oz ricotta
- 1 egg
- 1 tbsp sour cream
- lemon zest
- 1 tbsp lemon juice
- 1 ½ tbsp dill or, and chives
- 1 tbsp capers
- Salt and black pepper
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 8 tbsp unsalted butter
- 1-2 tbsp ice water more as needed
- 1 egg yolk
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped fresh herbs dill, chives, parsley, or a mix
Instructions
- Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2 minutes. Let them cool.
- In a bowl (or food processor), mix flour and salt.
- Add cold, cubed butter and cut it in using a pastry cutter or your fingertips (or pulse in the processor) until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Stir in the toasted sesame seeds and chopped herbs.
- Add the egg yolk (if using), then drizzle in 1 tbsp of ice water. Gently mix just until the dough holds together when pressed — add more water, a teaspoon at a time, only if needed.
- Form into a disk, wrap, and chill for at least 30 minutes (up to 2 days).
- On a lightly floured surface, roll out the dough to fit your 11×7 tart pan. Press it in gently, trim the edges, and prick the base with a fork.
- Chill again for 15–20 minutes while you preheat the oven to 375°F (190°C).
- Blind bake: Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 10–12 minutes, until lightly golden and dry to the touch.
- Let cool before adding your filling.
- Prepare the filling by whipping together: 8 oz cream cheese (softened), 4 oz ricotta, 1 egg, 1 tbsp sour cream or crème fraîche, Zest of ½ lemon, 1 tbsp lemon juice, 1 ½ tbsp chopped dill or chives, 1 tbsp chopped capers, Salt and black pepper to taste.
- Gently fold in about 3 oz flaked hot-smoked salmon, being careful not to overmix—you want visible pieces throughout the filling.
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
- Bake at 350°F (175°C) for 22–26 minutes, or until just set with a slight wobble in the center.
- Let cool in the pan for at least 20–30 minutes before topping.
- Top the tart with: fresh dill, extra capers, toasted sesame seeds,
Notes
Nutrition
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Conclusion
This Easy Smoked Salmon tart is full of flavor and satisfying textures. Flaky, herby crust, savory cheese, and chunks of tender smoked salmon come together in this delicious recipe.
Whether you’re celebrating a special holiday or just treating yourself to something delicious, this tart hits all the right notes.
FAQ
Can I use cold-smoked salmon instead of hot-smoked?
Yes, you can use cold-smoked salmon if you prefer. It’s slightly different in texture, but still delicious. Just keep in mind that hot-smoked salmon has a richer, more robust flavor that works really well in this tart.
What can I substitute for the ricotta cheese in the filling?
If you’re not a fan of ricotta, you can use mascarpone cheese or even Greek yogurt for a tangy twist. If you prefer a denser filling, you could also substitute more cream cheese.
Can I make the crust gluten-free?
Yes! You can use a gluten-free flour blend in place of regular all-purpose flour to make the crust gluten-free. Just make sure to follow the blend’s guidelines for best results.
