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


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


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.