SPRING SALMON & GRUYÈRE
Tart
By Karen Els for TODAY ® @ tasteoftoday
Serves 6 – 8
What You’ ll Need For the tart
• 1 sheet TODAY ® Original Shortcrust Pastry, thawed
• 300g fresh salmon, cut into 2cm cubes
• 1 tablespoon olive oil
• salt & cracked black pepper, to taste
• 1 tablespoon lemon zest
• 150g Gruyère cheese, grated
• 2 spring onions, finely sliced
• 100g edamame beans
For the dill cream cheese custard
• 4 large eggs
• 250ml fresh cream
• 150g cream cheese, softened
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• pinch of nutmeg
• salt & white pepper, to taste
For the lemon-caper crème fraîche
• 200ml crème fraîche or sour cream
• 1 tablespoon capers, finely chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• salt & cracked black pepper, to taste
To serve
• lemon wedges
• 1 tablespoon chopped fresh dill
Let’ s Bake 1. Preheat the oven to 180 ° C. 2. Line a tart tin with the Today ® Shortcrust Pastry. Trim the edges, prick the base with a fork, and line with baking paper. Fill with baking beans and blind-bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes until lightly golden.
3. Toss the salmon cubes with olive oil, lemon zest, salt, and cracked black pepper.
4. Scatter the Gruyère cheese, spring onions, and edamame beans over the pastry base. Arrange the seasoned salmon cubes evenly on top.
5. For the dill cream cheese custard, blend together the eggs, fresh cream, cream cheese, Dijon mustard, dill, nutmeg, salt, and white pepper until smooth and well-combined.
6. Pour the dill cream cheese custard carefully over the filling. Pop into the oven and bake for 35 – 40 minutes until golden, lightly puffed, and just set. Allow the tart to rest for 15 minutes before slicing.
7. While the tart is baking, make the lemon-caper crème fraiche. Mix the crème fraîche, capers, lemon zest and juice, dill, salt, and cracked black pepper together. Chill until ready to serve.
8. Serve each slice with a generous spoonful of lemon-caper crème fraîche, finished with a scattering of extra fresh dill and lemon wedges.
42 | Spring 2026 • essentialflavours. co. za