2 x 213g cans Princes Pink Salmon
500g pack shortcrust pastry (thawed if frozen)
25g butter
2 small leeks, sliced
75g mature Cheddar cheese, grated
2 large eggs
200g half fat crème fraiche
Salt and freshly ground black pepper
Fresh dill or parsley, to garnish

Salmon and Leek Tart

6 servings
30 minutes prep
45 minutes cooking

So tasty! This is a delicious savoury treat for Easter.

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 631kcal 1.4g 40g 16.2g 1.9g
RI% 32% 2% 57% 81% 32%


  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
  2. Drain the salmon and remove any skin and any bones, if wished. Break into chunks, then cover and set aside.
  3. Roll out the pastry on a lightly floured surface and use it to line a 20cm (8in) flan ring or flan dish. Line with crumpled foil or greaseproof paper and baking beans and bake ‘blind’ (without a filling) for 10 minutes.
  4. Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.
  5. Melt the butter in a frying pan and gently fry the leeks for 3-4 minutes. Cool a little, then scatter over the flan base with the cheese and salmon chunks.
  6. Beat the eggs and crème fraiche together. Season. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with fresh dill or parsley.
  7. Cook’s tip: Metal flan tins are best as they conduct heat efficiently, cooking the pastry to give a crisp base.