Scottish Smoked Salmon and Cucumber Cream Cheese Tart

Scottish Smoked Salmon and Cucumber Cream Cheese Tart

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Scotland has a long tradition of smoking both haddock and salmon. In medieval times, special smokehouses small narrow buildings with wooden beams - dotted the countryside, although in Scotland's fishing districts, it was common for fishermen's wives to smoke their fish in their own chimneys, using peat as a fuel instead of the oak and ash preferred further south. The addition of cooked cucumber revives a tradition dating back to the sixteenth century, when English cucumbers were regarded, like courgettes, as prime targets for stuffing and baking, as well as pickling (gherkins). They have an age-old affinity with salmon. Long regarded as a luxury food and a Christmas treat, smoked salmon is now enjoying all-year-round popularity and this tart is guaranteed not to fail.
Servings: 6
Calories: 359


  • 6 oz plain shortcrust pastry
  • 1 large cucumber skinned and chopped
  • salt and freshly ground black pepper
  • 8 oz smoked salmon broken into largish pieces
  • 8 oz cream cheese
  • 2 eggs plus 1 egg yolk
  • 1/4 pint double cream
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh dill
  • finely grated zest and juice of 1 lemon
  • fresh herb sprigs to garnish


  • Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.
  • Pre-heat the oven to 200°C (400°F) Gas 6.
  • To salt the cucumber, put the chopped pieces in a colander and sprinkle lightly with salt.
  • Put a small plate and a heavy object or two on top of the plate. Leave for 30 minutes, when much of the superfluous water will have drained away.
  • Rinse, drain and dry in kitchen paper. Place the cucumber pieces, together with the smoked salmon, into the pre-baked pastry case. Set aside.
  • Put the cream cheese, eggs, egg yolk, cream, herbs and lemon zest and juice in a bowl with salt and pepper to taste and whisk together until well mixed. Spoon the cheese mixture over the salmon and cucumber in the pastry case.
  • Bake in the oven for 30 minutes, or until the tart is cooked but not too dry. Garnish with fresh herb sprigs.
  • SERVE warm with small boiled potatoes and a green vegetable; or cold with a cucumber salad (made with sliced cucumber, lemon juice, sea salt and black pepper) or a green salad.
Calories: 359 kcal
Carbohydrates: 20 g
Protein: 14 g
Fat: 25g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 132 mg
Sodium: 584 mg
Potassium: 271 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 1003 IU
Vitamin C: 12 mg
Calcium: 78 mg
Iron: 2 mg
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