Tasmanian Salmon and Fennel Tart

Name: Tasmanian Salmon and Fennel Tart
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: AU
Ingredients: shortcrust pastry sheet; Tasmanian salmon fillet cooked; fennel bulb thinly sliced; crème fraîche; eggs; fresh dill; lemon zest; capers rinsed

A flaky shortcrust tart filled with flaked Tasmanian Atlantic salmon, shaved fennel, crème fraîche, and dill — an elegant centrepiece for any Australian brunch table.

📅February 28, 2026

25mPrep

45mCook

6Servings

⭐ 4.7Rating

🐟

Nutrition Facts (per serving)

Protein 24%Fat 54%Carbs 22%

350kcalCalories

22gProtein

22gFat

20gCarbs

2gFiber

Ingredients

👥6

250 gshortcrust pastry sheet
300 gTasmanian salmon fillet cooked
200 gfennel bulb thinly sliced
200 gcrème fraîche
3 wholeeggs
15 gfresh dill
5 glemon zest
20 gcapers rinsed

Instructions

Preheat oven to 180 °C. Line a 23 cm tart tin with pastry; blind-bake 15 minutes.
Sauté fennel in a little butter until softened; cool.
Whisk crème fraîche, eggs, dill, and lemon zest; season.
Flake salmon into the pastry shell; scatter fennel and capers.
Pour egg mixture over filling; bake 25–30 minutes until just set.
Cool slightly before slicing; serve with a green salad.

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