Scottish Smoked Salmon and Asparagus Tart
Scottish Smoked Salmon and Asparagus Tart is a delicious combination of salty smoked salmon, a creamy egg custard, and fresh seasonal asparagus spears in a crisp cheese pastry tart shell. It is perfect for summer entertaining served with a simple salad.

Why make Smoked Salmon and Aparagus Tart?
This delicious tart takes the quiche to a whole new level. The recipe feels slightly decadent with it’s luxury ingredients but it’s actually a great way to make smoked salmon go a bit further. The cheese in the pastry case is barely detectable but adds to the overall savoury flavour.
Smoked Salmon and Asparagus Tart is ideal recipe to serve for summer lunches and picnics. And it’s luxurious enough to grace a summer buffet celebration even though it’s fairly straightforward to make.

What ingredients do I need to make Scottish Smoked Salmon and Asparagus Tart?
Most of the ingredients you need to make this tart are things you will already have in your larder or fridge with the exception of the smoked salmon and the asparagus. Here is what you will need:
- Plain (all purpose) flour
- Butter
- Salt
- Smoked Salmon
- Fresh Asparagus
- Sour Cream
- Eggs
- Milk
- Ground black pepper
- Fresh Dill (optional)
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.
What is Smoked Salmon?
Smoked salmon can be hot smoked or cold smoked. In this recipe I use Scottish cold smoked salmon. The salmon is first brined and prepared with various herbs depending on the particular smokehouse. The fish is then slowly smoked in a specialist ‘smoke box’. The smoke preserves the fish without cooking it.
I use cold smoked salmon in this tart but you can also make it with hot smoked salmon. Break up the hot smoked salmon and spread it across the base of the pastry shell before adding the asparagus and the egg custard.
Is cold Smoked Salmon raw?
Yes, it is raw but has been cured by the brine and preserved by the smoking process. You can eat raw smoked salmon but you can also add it to cooked dishes like this tart.
What is Asparagus?
Asparagus or A. officinalis is grown for its delicately-flavoured young shoots, or spears. The plant is actually a member of the lily family and has a very short season that starts at the end of April and runs until the middle of June.
I don’t have sour cream, can I use ordinary cream?
You can substitute double (heavy) cream for the sour cream that I recommend for this recipe but I would also add a tablespoon of lemon juice as this helps to cut through the richness of the rest of the ingredients.
I have also made the filling for the tart using full fat creme fraiche instead of sour cream. It has a good level of acidity and gives a good creamy flavour.
I don’t have any dill, what can I substitute?
Dill is the herb that is most often paired with smoked salmon and goes well with most fish. However, it is a bit of a divisive herb as you either love it or loathe it!
For this reason I have not included it in the filling for the tart but use it as a garnish. You can leave it off altogether or garnish with finely chopped chives.
Can I do any preparation ahead of time?
Prepare the unbaked pastry case
You can prepare the pastry case to the stage where you line the flan tin and then cover and keep in the fridge for up to two days before baking blind and then filling and baking. You can freeze the unbaked pastry case for up to 3 months.
Store the baked pastry case
You can also keep the baked pastry case in an airtight container for up to two days, then continue with the recipe.
Store the filled and baked Smoked Salmon and Asparagus Tart
You can keep the baked tart in the fridge for up to 3 days. If you plan to serve it cold, make sure you take it out of the fridge 30 minutes before serving so it can come to room temperature. If the tart is too cold you won’t taste the full flavours.
Why do I need to chill the pastry?
I recommend that you chill the pastry before lining the tart tin and again after lining the tin. If you don’t do this then the pastry will shrink when it bakes and won’t be big enough to hold all the filling.
How long do I have to chill the pastry?
I usually chill the pastry dough in the fridge for about 20 minutes. After I have lined the tin I pop it into the freezer for about 10 minutes, but if you don’t have room in your freezer then another 20 minutes in the fridge should do the trick.
What is blind baking and why do I have to do this?
Blind baking simply means baking the pastry shell before filling it. If you put a wet filling into an unbaked pastry case the base is unlikely to cook properly and you will get a ‘soggy bottom’ rather than a crisp bite of buttery crust.
Can I use a ready made pastry case?
You can buy the uncooked pastry or a ready-made pastry case if you are not confident about pastry making or simply don’t have the time. Just skip past the instructions for making the pastry and continue either with blind baking the uncooked pastry or with making the filling.
Vegetarian
You can make this recipe vegetarian by choosing a vegetarian smoked salmon substitute.
Gluten Free
The pastry case for this recipe is made with wheat flour and therefore not suitable for a GF diet. However, you can substitute a suitable gluten free pastry as the filling should be fine.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Smoked Salmon & Asparagus Tart?
Serve the Smoked Salmon & Asparagus Tart warm as a main course with buttered new potatoes and lightly steamed green beans or Air Fryer Courgettes with Garlic and Lime. Or serve in smaller slices as a light lunch or appetiser with salad.
This tart feels really luxurious and is ideal to serve at special occasions, perhaps as part of a buffet. You can also wrap it up whole or in individual slices to take to a picnic.
More Quiche and Savoury Tarts
Try these salads with any of my savoury tarts

Scottish Smoked Salmon and Asparagus Tart
Equipment
- 1 23 cm (9 in) loose bottom flan/tart tin
- 1 baking tray
- 1 weighing scales
- 1 Measuring spoons
- 1 rolling pin
- 1 medium bowl
- 1 Food Processor (optional)
- 1 blunt knife
- baking beans
- 2 small bowls
- 1 Whisk or fork
Ingredients
For the pastry case
- 200 grams (1¼ cups) plain all purpose flour
- 100 grams (3½ oz) butter diced
- ½ teaspoon salt
- 100 grams (1¼ cups) cheddar cheese
- 50 millilitres (¼ cups) cold water
For the filling
- 100 grams (3½ oz) Scottish smoked salmon
- 175 grams (6 oz) asparagus
- 1 whole egg
- 2 egg yolks
- 200 millilitres (1 cups) soured cream
- 50 millilitres (¼ cups) milk
- ½ tsp ground black pepper
For Garnish
- 50 grams (2 oz) Scottish Smoked Salmon
- 3 asparagus spears
- ½ tsp dill optional
Instructions
To make the pastry
- Sift the 200 g (1¼ cups) of plain (all purpose) flour into a bowl. Add the 100 g (3½ ounces) butter. Rub the butter into the flour with your fingertips until they resemble breadcrumbs,
- Or whizz it up in your food processor.
- Stir 100g (1¼ cups) grated cheddar cheese and ½ tsp salt into the pastry crumb Then add the 50 ml (¼ cup) water a bit at a time into the pastry crumb until it starts to come together.
- Mix to a dough with a blunt knife, adding a little more cold water if necessary. Try not to handle the dough too much as this makes it tough.
- Wrap the pastry dough in clingfilm and refrigerate for 20 minutes.
- Pre-heat the oven to 200℃/180℃ Fan/350℉
- Roll out the pastry on a lightly floured work surface and use to line a 23 cm/9 inch loose-bottomed flan tin. Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage. Place the pastry lined tin into the freezer to chill for 10 minutes or into the fridge for at least 20 minutes.
- Cover the pastry with baking parchment or foil and fill with baking beans or any raw dried beans.
- Place the tart/flan tin onto a baking sheet and bake for 20 minutes.
- Remove the beans and paper and return the pastry case to the oven for 5-10 minutes until lightly coloured. Leave to cool.
For the Filling
- Preheat the oven to 160℃/170℃ Fan/325 ℉
- Lay the 100 g (3½ ounces) of the smoked salmon in the base of the pastry case. Keep the remaining smoked salmon for garnish.
- Snap off the woody ends of the 200 g of asparagus, simply bend the spear and it will snap off at the right place. Set aside 3 asparagus spears for garnish.
- Lay the remaining asparagus spears across the tart, alternating the direction of the heads.
- Separate two of the eggs, setting aside the egg white for another time. Crack one whole egg into the bowl with the two egg yolks.
- Beat the eggs with a whisk or fork. Add the 200g sour cream, 50 ml (¼ cup) milk and ½ tsp ground black pepper to the eggs and beat together until combined. No salt is required as the smoked salmon is quite salty.
- Place the flan tin onto a baking tray and gently pour the egg and cream mixture into the flan.
- Bake for 40 minutes or until the egg is set. Leave to cool for 15 minutes if serving warm or longer if serving at room temperature.
- While the tart is baking, cook 3 asparagus spears. Brush them with oil and cook in an air fryer for 4 minutes at 200℃/400℉ OR cook them under a hot grill, or on a griddle pan.
- Remove the tart from the baking tin and place on a serving platter. Garnish with 50 g (2 oz) smoked salmon, the three cooked asparagus spears and ½ tsp chopped dill (optional).
- Serve Scottish Smoked Salmon and Asparagus Tart warm with new potatoes and green beans or at room temperatue with salad.
Nutrition
Recipe first published May 2017
Ooh I love the look of this, two favourite ingredients in a quiche, another favourite! Yes please!
Thanks, Kavey, they are certainly some of my favorites too.
Looks delicious, will be having a go!
Thanks Rachel, I’m sure you’ll love it as much as we did.
Your quiche looks wonderful Janice, must try making this as I’ve never used sour cream in quiche before. Thanks for linking to my picnic quiches:-)
Smoked salmon and asparagus is such a delicious combo, and we often have it for breakfast. But I love the look of this tart.
Thanks Dannii, I guess you could eat this Tart for breakfast too! I’ve had quiche for breakfast in the USA, it makes sense when you think about it.
Ah Janice you’ve captured all my favourite flavours right there! There does seem to be a lot of really chunky Asparagus around at the moment a wee bit piled high and sold cheap. I’ve managed to get local Scottish but at close to £5 a bundle.
Goodness, that is expensive. Hope it was super delicious ?
Oooh now this looks so good! I’m going to have a go at making this 🙂
Aw thanks, Jan. It was really good, but with those ingredients, you can’t really go wrong!
Can’t go wrong with smoked salmon and asparagus. Oh, you have me drooling for a tart now!
Thanks Michelle, glad you liked it.
We live very close to an asparagus farm so this would be perfect, Mr Glam does love a tart!! I agree about the worry when supermarkets sell the produce cheaply which is why, if I can I like to buy from producers. GG
Oh lucky you living close to an asparagus farm. Better be quick, the season is nearly over!
This. Sounds. Simply. Amazing. I need to make this asap!
Thanks Emma, it’s a simple thing, but those ingredients make it special.
I do love your quiche recipes, they are always so reliable. This flavour combination is right up my street and makes the best use of spring fresh asparagus. Delicious.
Thank you, that’s good to hear. It’s a favourite flavour combination for me too.
I have yet to make a successful egg free quiche yet I still torture myself and click on a quiche recipe everytime I come across one that takes my fancy, this – looks – divine. Exactly the fillings I adore. You may have given me the nudge to step back into the kitchen and try to make this but without the eggs, wish me luck haha!
Oh that’s so interesting, I’d love to see what you manage to make.
Oh yes! All my favourite flavours in one delicious quiche. And quiche is my perfect summer meal, so this will definitely be on my table soon (with a GF pastry crust… of course!) xx
Thanks for sharing with #CookBlogShare
Perfect! I hope you enjoy it.
The perfect way to celebrate delicious Spring ingredients. This is great for a tasty lunch or picnic as well as dinner.
Thanks, love the fresh seasonal ingredients in this tart.
This looks so pretty! The perfect tart for spring 😀
This was a lovely bake, full of savoury flavour and a great way to make smoked salmon go that bit further. I particularly liked the addition of sour cream which added nice acidity to cut through the rich salmon and eggs.
Thanks, Lesley. It’s good to hear that you enjoyed the tart.
I loved this recipe. It tasted brilliant and travelled really well too.
Thank you, Sisley. I’m glad it travelled well for you. It’s always nice to take something other than sandwiches!
This felt like a slice of luxury – my whole family loved it for a light dinner.
It does feel luxurious, good to hear that your family enjoyed the tart.
my dad mentioned this to me daily for about 2 weeks when he saw your revamped post with be photos recently. so i finally shouted at him to just-bloody-make-it. so he did and then he raved how good it was for the next two weeks. as he’s just come into a rather cheap whole side of sliced smoked salmon, i suspect he’ll be making it again soon lol
Ha! He is a man of taste and I hope he keeps on making it as often as possible!