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  • 4.67 Star
  • Timer Prep 15 min
    Cook 45 min
  • Chart 379.0 cal/
  • Chef hat Easy


Slice the Cornish new potatoes. Zest the lemons. Chop the fresh dill. Flake the poached Scottish salmon fillets.


  1. 1 Heat the oven to 190°C/170°C fan/gas 5. Roll out the pastry and use to line a 23cm x 3.5cm deep loose-bottomed tart tin. Line with baking parchment, fill with baking beans and bake for 20 minutes.
  2. 2 Remove from the oven and discard the paper and beans. Reduce the oven temperature to 180°C/160°C fan/gas 4.
  3. 3 Meanwhile, cook the potatoes in boiling salted water for 10-15 minutes, until just tender. Drain well.
  4. 4 In a large bowl, beat together the ricotta, milk and eggs, and season.
  5. 5 Stir in the lemon zest and dill, then gently fold in the potatoes and salmon.
  6. 6 Spoon the mixture into the pastry case and gently spread it out, using a spoon.
  7. 7 Bake for 25 minutes, until the filling is just set.

3 Reviews

  • Lewis

    Easy to make, quick and delicious

  • Rp

    Delicious and So Easy!

  • Dee

    Very easy to make, but little or no flavour when hot or warm. Eaten cold delicious .