Smoked Salmon Tart with New Potato, Egg, and Dill Salad

I’m loving this little cookbook I found a few months ago, “The Gluten-Free Almond Flour Cookbook“. All the recipes use almond flour, and are gluten-free. My husband prepared the Smoked Salmon Tart with a Herb Tart Crust, and I paired it with an original salad of with new potatoes, caraway, dill, and soft boiled eggs. Here’s a quick recipe for preparing the salad: boil the potatoes and soft boiled eggs. Whisk 2 tbsp olive oil with 1/2 tbsp balsamic vinegar, 1/2 tbsp Dijon mustard, and 1 tsp dried dill to make the dressing. Toss greens and chopped tomatoes with the dressing, and add a few potatoes and one egg to each plate. Enjoy!

Smoked Salmon Tart

The green onion tart crust is crispy and holds together well with souffle consistency of the smoked salmon filling. It's a fun gluten-free option if you're craving a bagel with lox and cream cheese – we spread a little vegan creme cheese on our slices. Enjoy!
Prep Time15 mins
Cook Time50 mins
Course: Breakfast, Brunch, Main Course
Cuisine: American
Keyword: coconut sugar, dairy-free, dill, gluten-free, salmon, wheat-free
Servings: 8
Calories: 85kcal


Herb Tart Crust

  • 1 1/2 cups almond flour
  • 1/2 tsp Kosher salt
  • 1 tbsp green onion minced
  • 1/4 cup oil refined coconut, olive, or avocado
  • 1 tbsp water

Smoked Salmon Tart

  • 2 tbsp oil
  • 2 cups green onion thinly sliced
  • 2 oz smoked salmon coarsely chopped
  • 1 tbsp finely chopped fresh dill
  • 1/2 tsp Kosher salt
  • 4 large eggs whisked


Herb Tart Crust

  • Preheat oven to 350 degrees F.
  • Combine the almond flour, salt, and scallions in a large bowl.
  • Whisk the oil and water together in a mixing cup, and add to the flour mixture. Mix until thoroughly combined.
  • Press the dough into a 9 inch pie pan.
  • Bake for 15 to 20 minutes until golden brown. Remove from the oven and let cool completely before filling.

Smoked Salmon Tart

  • Keep the oven heated to 350 degrees F.
  • Heat the oil in a large skillet over medium heat and saute the green onions until they're lightly browned, about 10 minutes.
  • Combine the green onions, smoked salmon, dill, salt, and eggs in a large bowl, and pour the mixture into the crust.
  • Bake for 25 to 30 minutes, until the edges are browned and the eggs are cooked through. Let the tart cool in the pan for 30 minutes before serving.
  • Enjoy with dollops of vegan creme cheese or sour creme!

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