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Smoked Salmon & Goats Cheese Tart

Smoked Salmon & Goats Cheese Tart

Lunchtime beckons with this delicate & sultry tart, made using Tasmanian Hot Smoked Salmon by The Woodbridge Smokehouse. Established in 2004 on the verdant south-east coast of Tasmania, Woodbridge Smokehouse produces some of the most mouth-watering and luxuriant smoked ocean trout and Atlantic salmon available today.
Course Main Dish


  • 2 Shortcrust Pastry Sheets
  • 6 Kangaroo Island Eggs
  • 200 ml Tribehou Crème Fraîche
  • 1/2 tsp Tasman Sea Salt
  • 200 g Woodbridge Hot Smoked Salmon set aside a few pieces to garnish,
  • 100 g Meredith Dairy Marinated Goats Cheese drained, discard oil
  • 2 tbsp Fresh Dill sprigs plus extra to garnish
  • 20cm springform tin


  • Preheat oven to 200C.
  • Line the base & sides of a non-stick springform tin using both sheets of pastry, overlap in the centre and use your fingers to gently press the seams together to seal.
  • Roll the edges down to form a rustic free-form edge & trim any excess.
  • Combine eggs, crème fraîche & sea salt in a mixing bowl, whisk gently to combine and pour into pastry base.
  • Flake the salmon fillet over the top of the egg mixture and crumble small pieces of goats cheese around the salmon.
  • Sprinkle with fresh dill sprigs.
  • Bake in the oven for 30 mins, until golden and the middle is just set.
  • Sprinkle with reserved salmon pieces & extra dill prior to serving.


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