Smoked Salmon and Beetroot Tart

The combination of flavours in this Scottish beetroot and Smoked Salmon tart work really well together. I love the sweetness of the beetroot chutney with the smoked salmon flavour and fresh asparagus. Its so quick to put together but so delicous for lunch or a light dinner.

I have used seasonal asparagus and fresh dill out of the garden and a premade shortcrust pastry to make this a really quick tart but feel free to make your own shortcrust pastry for this Scottish recipe if you have extra time. I also used the sweet beetroot and red onion chutney made by Mackays which I think works really well in this recipe.

I used Mackays Sweet Beetroot and Onion Chutney for this delicious recipe. It works really well with the smoked salmon and other seasonal ingredients. Mackays are a favourite Scottish brand of ours with a wide range of products available from marmalades, preserves, curds, chutneys and even gift packs.

“Mackays are a family run business that has stayed true to its values of producing small authentic batches for a quality homemade taste. Our soft fruits are sourced from the best local Scottish fruit farms and our bitter marmalade oranges come from the famous Seville region in Spain. Our soft fruits are sourced from the best local Scottish fruit farms and our bitter marmalade oranges come from the famous Seville region in Spain.

Mackays are the only remaining producers of ‘The Dundee Orange Marmalade’ in the Dundee area – the home of Marmalade. We are proud of this heritage and our continued use of authentic methods. Our marmalades are made the traditional way, in copper pans, using whole oranges from Seville, Spain. Remaining true to our heritage and beliefs we still use the copper pan method we always have. The small authentic batches these produce are of the highest quality and set us apart.” – Mackays Website – http://www.mackays.com/

You can buy thier products from their online store – https://shop.mackays.com/ I would personally recommend the sweet beetroot chutney it went really well with this tart but also cold meats and cheese, in sandwiches and even on oatcakes with cheese. You could also make a light salad dressing out of it.

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If you like the sound of this recipe you may also enjoy serving it up with some of my other delicious Scottish recipes. I think the delicious traditional Scottish raspberry jam steamed sponge would work really well with this tart as a dessert and you could also use any of the other fruity jam items from Mackays also to create a different flavour. The strawberry jam would be delicious. The delicious Scottish Crowdie Cheese would also work really well as a light starter and make a delicious Scottish inspired three course meal.

Tips for making this recipe:

You could vary up the ingredients a little in this recipe especially the vegetables. You could even swap out the salmon for Scottish trout or some other fish. I think it works best with the salmon but don’t be afriad to experiment.
This tart is so delicious if you make it ahead and leave it out cold to have as a snack or lunch with a salad.
Slice it up and you have the perfect picnic food for the Spring and Summer months or wrap it in tin foil to keep it for a picnic in the colder months, I mean who said picnics are restricted to the warmer weather.
This chutney also works really well served with cheese and if you wanted to make the crowdie cheese recipe as a starter it would be delicious served with that also.

Smoked Salmon and Beetroot Tart

pack of premade and rolled shortcrust pastry (approx 375g)
120g smoked salmon (torn into small pieces)
3 medium eggs
150ml single cream
80ml whole milk
3 tbsp chopped dill
4 thick asparagus spears (cut into 3 or 4 pieces)
Mackays Beetroot and Red Onion Chutney

Recipe Instructions:

Preheat the oven to 170oc(fan) and remove the pastry from the packaging. Leave to come to room temperature.
Grease up a tart tin or pie dish and once the pastry is at room temperature roll out and place inside the dish and up the sides of the dish. Cut around the top to trim the tart to the correct size.
Whisk up the eggs with the single cream and then add in the whole milk. Season the egg mixture well and add most of the chopped dill.
Place half of the asparagus and salmon evenly across the base of the tart.
Pour in all of the eggy mixture with the dill over the asparagus and salmon.
Place the remaining asparagus and salmon on top of the eggy mixture, it will sink a bit and thats ok.
Dot with as much beetroot chutney as you desire across the top of the tart.
Sprinkle with the remaining dill and bake in the oven for 25-30 minutes.
Serve with fresh green salad and additional chutney on the side.