• Vegetable oil for greasing
  • 212 g tin of wild Pacific red salmon, drained well, bones removed
  • 1 medium British free-range egg, white only (use the yolk in the filling below)
  • 1 tbsp half-fat crème fraîche
  • 1 tbsp roasted red pepper pesto

For the filling:

  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 medium British free-range eggs, plus
  • 1 egg yolk, beaten
  • 2 tbsp half-fat crème fraîche
  • 1 handful of fresh dill, finely chopped
  • 25 g British mature white cheese, finely grated


  1. 1

    Preheat the oven to 170ºC, fan 150ºC, gas 3. Lightly grease a 6-hole muffin tin.

  2. 2

    Make the tartlet cases. In a large bowl, mix together all the ingredients for the cases until well combined, then press the mixture into the muffin tin. Use a spoon to ease the mixture up the sides of each muffin hole, forming ‘cases’.

  3. 3

    Make the filling. Heat the oil in a small frying pan over a medium heat, add the onion and fry for 5 minutes until soft. Cool a little and divide between the tart cases.

  4. 4

    In a jug, whisk together the eggs, egg yolk, crème fraîche and dill. Season with freshly ground black pepper, then pour into the prepared salmon cases.

  5. 5

    Scatter over the cheese and bake for 20-25 minutes until set. Remove from the oven and leave for 5 minutes to firm up.

  6. 6

    Run a knife around the edge of each tartlet, then use a spoon to carefully lift out of the tin.


    Cook’s tip: these gluten-free tartlets are ideal for picnics, packed lunches or supper in the garden.

Nutritional Details

Each serving provides
  • Energy 775kj 185kcal 9%
  • Fat 13.5g 19%
  • Saturates 5.3g 27%
  • Sugars 2.0g 2%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

2.8g carbohydrate 0.7g fibre 12.8g protein

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