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    Smoked Salmon Tarts with Dill Goat Cheese

    Smoked Salmon + Meredith Dairy Dill Chèvre = a match made in heaven. These two ingredients don't call for much else, they're that good together. These quick and easy creamy, savoury tarts work just as well as little lunch bites or snacks at your next dinner party.

    Serves 6 people


    • 150g Meredith Dairy Fresh Dill Goat Cheese
    • 1 egg
    • 1/2 cup of cream
    • 2 sheets of puff pastry
    • 150g hot smoked salmon
    • fresh dill or parsley to decorate
    • salt and pepper


    • Step 1 Preheat oven to 180C. Grease six small pie/tart trays, and line them with puff pastry.
    • Step 2 In a bowl, crumble up room-temperature goat cheese, and which in egg and cream. Season with salt and pepper
    • Step 3 Diving cheese mixture evenly to tart trays. Crumble smoked salmon evenly on top.
    • Step 4 Bake in the oven for 20-30 minutes, or until surface is golden brown, and puff pastry comes off from the tray edges.
    • Step 5 Decorate with fresh herbs and serve.

    Products Used

    • Photo of Fresh Goat Cheese 150g CHÈVRE Original & Fresh Dill Fresh Goat Cheese 150g CHÈVRE | Original & Fresh Dill