Salmon and Samphire Tartlet

Kallie Lawrence

Kallie Lawrence from Dover Girls Grammar School in Dover 2018 finalist

I eat fish, but not meat and salmon is a nutritious, delicious protein that works amazing in this samphire tartlet.


1.To make the pastry, use your fingertips to rub the flour into the butter in a small bowl.

2.Once it is combined, add the water a little at a time and mix in with your fingertips.

3.Cover the bowl in clingfilm and place into the fridge for 15 minutes.

4.Whilst the pastry is chilling, season the salmon and place on a foil lined tray then coat in a mixture of lemon juice and fresh herbs.

5.Bake in the pre-heated oven at 180 degrees (fan) for approximately 8 - 10 minutes until almost cooked.

6.Remove the pastry from the fridge when ready and roll out onto a floured surface until it goes over the edges of a loose-bottomed 5cm tartlet tin lined with greaseproof paper.

7.On a tray, prick the base of the pastry with a fork and place parchment paper on top and then add baking beans, blind bake in the oven for 10-20 minutes until almost cooked.

8.Leave salmon to one side whilst you make the tartlet filling.

9.To make the filling, whisk the egg, milk, mustard together and season.

10.Remove pastry from oven and discard baking beans. Cut off with a knife any excess pastry from sides of tin.

11.Flake the salmon with your fingers and place onto the pastry, pour in the filling until almost full.

12.Scatter the samphire over the top and place tin back onto baking tray, return to the oven for 5-10 minutes until topping has turned golden brown.

13.Remove from oven and tin, arrange on a plate and serve with a fresh, green salad.


-¼ salmon fillet

-½ juice of a lemon

-1 tbsp fresh herbs (dill, parsley, chives etc)

-25g plain flour

-15g softened unsalted butter

-1 tbsp cold water

-Pinch of salt

-1 tbsp chopped samphire

-1 free range egg

-2 tbsp full fat milk

-1 tsp of english mustard