Variation On A Classic Dish

Salmon and Shrimp Tart

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(1 vote)
Salmon and Shrimp Tart
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Health Score:
7,5 / 10
1 hr
ready in 2 h. 55 min.
Ready in

Nutritional values

1 tart pan contains
(Percentage of daily recommendation)
Calorie1,129 kcal(54 %)
Protein59.13 g(60 %)
Fat79.17 g(68 %)
Carbohydrates50.93 g(34 %)
Sugar added0 g(0 %)
Roughage1.71 g(6 %)
Vitamin A723.96 mg(90,495 %)
Vitamin D0.44 μg(2 %)
Vitamin E3.78 mg(32 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.77 mg(70 %)
Niacin14.51 mg(121 %)
Vitamin B₆0.52 mg(37 %)
Folate48.7 μg(16 %)
Pantothenic acid2.19 mg(37 %)
Biotin3.28 μg(7 %)
Vitamin B₁₂9.66 μg(322 %)
Vitamin C12.15 mg(13 %)
Potassium1,066.67 mg(27 %)
Calcium251.73 mg(25 %)
Magnesium67.52 mg(23 %)
Iron3.25 mg(22 %)
Iodine15.42 μg(8 %)
Zinc2.19 mg(27 %)
Saturated fatty acids44.5 g
Cholesterol412 mg


For covering
½ Lettuce (such as Lollo Bianco)
200 grams precooked shrimp
1 organic Lime
200 grams Smoked salmon
Cress (for garnish)
freshly ground white peppers
For the dough
200 grams Pastry flour
1 teaspoon salt
1 egg
140 grams cold butter
vegetable oil (for the tart pan)
Pastry flour (for the work surface)
Legume (for blind baking)
For the cream
1 handful Dill
1 handful Cress
500 grams cream cheese
1 organic Lime (zest and juice)
freshly ground peppers
How healthy are the main ingredients?
cream cheeseDillCressLimeCresssalt

Preparation steps


For the dough: In a bowl, mix the flour with the salt and make a well in the center. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg. Quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.


Preheat the oven to 200°C (approximately 400°F). Oil a tart pan with a removable bottom.


On a floured surface roll the dough out slightly larger than the pan and fit it into the pan, pressing into the bottom and up the sides to form a high edge. Cover with parchment paper and fill with dried legumes. Bake until the tart shell is light brown, about 25 minutes. Remove from the oven, remove the parchment paper and the beans and let cool.


For the cream: Rinse the dill, finely chop together with the cress and stir into the cream cheese. Stir in the lime zest and juice, season with salt and pepper. Cover the bottom of the tart shell with half of the cream, refrigerate at least 1 hour.


For the filling: Rinse the lettuce and spin dry. Rinse the shrimp and pat dry. Cut the lime into wedges.


Place the lettuce in the tart pan, cover with the remaining cream,  the salmon and the shrimp. Top with the lime wedges and watercress  and serve with pepper.