Hot Smoked Salmon, Spinach and Tarragon Pie

, from Issue #62. October, 2015
Photography by Manja Wachsmuth.
    Hot Smoked Salmon, Spinach and Tarragon Pie

    A great pie to take on a picnic, and as it doesn’t have pastry there’s no chance of a soggy bottom. Smoked fish also works beautifully in place of the salmon.

    Serves: 4–6

    INGREDIENTS

    ⅓ cup quinoa, rinsed in a fine sieve
    ¾ cup water
    6 eggs
    ½ cup cream
    250 grams ricotta
    ½ cup grated Cheddar cheese
    1 teaspoon dried tarragon
    1 teaspoon ground cumin
    2 tablespoons capers, roughly chopped
    2 cloves garlic, crushed
    ¼ teaspoon chilli flakes
    2 cups packed baby spinach leaves, thinly sliced
    180 grams hot smoked salmon or regular smoked salmon
    1-2 small zucchini, thinly sliced
    2 tablespoons pine nuts, optional

    20cm fixed base cake tin, greased and base lined with baking paper

    METHOD

    Preheat the oven to 180°C fan bake.

    Put the quinoa and water in a small saucepan. Bring to the boil then simmer for 12 minutes, stirring occasionally or until all the water has been absorbed. Cool. 

    Whisk the eggs, cream and ricotta in a large bowl and season generously. Add the cheese, tarragon, cumin, capers, garlic, chilli, spinach and the cooled quinoa and combine well. 

    Pour into the tin. Break the salmon into pieces and place on top. Arrange the zucchini slices decoratively over the filling, scatter with the pine nuts and season with ground pepper. 

    Bake for about 30 minutes or until the filling is set fully in the centre and the tart is puffed and golden.

    Carefully run a knife around the inside of the tin while the tart is still hot then leave to cool in the tin for at least 30 minutes. Place a plate on top and invert the plate and tin together. Remove the baking paper and place the tart on a serving plate. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!