Entree: Canada – Quebec – Tarte au Saumon (Salmon Tart)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1 (9-inch / 23 cm) unbaked pie crust (homemade or store-bought)
- 1 lb (450 g) fresh salmon fillet, skin removed and flaked — or 14 oz (400 g) canned pink or red salmon, drained and flaked
- 1 lb (450 g) Yukon Gold or russet potatoes, peeled and thinly sliced about 1/8 inch (3 mm)
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 large eggs (for filling)
- 1 cup (240 ml) heavy cream (or 1 cup / 240 ml half-and-half for lighter)
- 3/4 cup (75 g) grated cheddar or Swiss cheese
- 2 tbsp (8 g) chopped fresh dill (or 2 tbsp / 8 g chopped parsley)
- Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) kosher salt, plus more for potato water
- 1/2 tsp (1 g) freshly ground black pepper
- Pinch (about 1/8 tsp / 0.5 g) ground nutmeg (optional)
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash
- Lemon wedges and a simple green salad, for serving

Instructions

Short Description:
A savory Quebec-style salmon tart of flaked canned or fresh salmon mixed with tender potatoes and sweet onions in a creamy egg custard, baked in a buttery pastry crust until golden — a hearty main course that reflects coastal ingredients with inland comfort.

Regional Notes:
This Quebec variation combines accessible seafood (fresh or canned salmon) with potatoes and onions, a local starch and pantry staple, baked in a shortcrust pastry rather than a thin French-style tart. Using canned salmon is traditional and practical in many Quebec households, while fresh salmon mirrors coastal availability.

1. Preheat oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch (23 cm) tart pan or pie dish, trim and crimp the edges, and refrigerate while you prepare the filling.
2. Bring a large pot of salted water to a boil. Add the thinly sliced potatoes and blanch 3–4 minutes until just tender but not falling apart. Drain in a colander and let steam dry for 5 minutes.
3. Meanwhile, heat 2 tbsp (30 g) butter and 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the sliced onion and a pinch of salt; sauté 6–8 minutes until soft and beginning to caramelize. Remove from heat and set aside.
4. If using fresh salmon: season the fillet lightly with salt and pepper and poach in simmering water or steam for 6–8 minutes until just cooked through; cool slightly and flake with a fork, removing any bones. If using canned salmon: drain, remove any large skin pieces and bones, and flake.
5. In a medium bowl whisk together 2 large eggs, 1 cup (240 ml) heavy cream, lemon zest, 1 tbsp (15 ml) lemon juice, chopped dill, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and the pinch of nutmeg if using.
6. Remove the chilled crust from the refrigerator. Arrange a single even layer of blanched potato slices over the bottom of the crust (reserve a few slices for a top decorative layer if desired). Scatter half the sautéed onions over the potatoes.
7. Spread the flaked salmon evenly over the onions, then sprinkle the grated cheese and remaining onions on top. Gently pour the egg-cream mixture over the filling so it settles into gaps. Tuck remaining potato slices decoratively over the top if desired.
8. Brush the exposed crust edge lightly with the beaten egg wash. Place the tart on a baking sheet to catch any spills and bake in the preheated oven 35–45 minutes, until the filling is set and the top is golden brown (an inserted knife should come out clean).
9. Remove from oven and let the tarte rest 10–15 minutes to firm up before slicing. Serve warm with lemon wedges and a simple green salad for a complete entree.