There’s something about a savory tart that always feels a little elevated to me, and this Savory Salmon Tart is one of my favorite ways to achieve that without spending hours in the kitchen. I love leaning on a few high-quality, store-bought staples like a creamy smoked salmon dip, flavorful smoked salmon, and our high-quality buttermilk biscuit mix to create something that tastes impressive but is actually so simple to pull together. I opted to use some of my favorite local Charleston finds: Angel Oak Smokehouse hot smoked salmon and Big T Coastal Provisions salmon dip. It’s one of those recipes that looks and feels special, yet couldn’t be easier to make.

I especially love serving this for Easter or a spring brunch! The combination of the flaky, golden biscuit crust with the rich, smoky filling and fresh dill just feels perfectly suited for the season. Once it’s baked and sliced into those pretty diamond-shaped pieces, it instantly becomes a centerpiece-worthy appetizer that everyone gravitates toward. It pairs beautifully with everything from bubbly drinks to a light salad, making it incredibly versatile for entertaining.

What makes this recipe even more of a go-to for me is how easy it is to prep ahead. I can assemble the whole tart in advance, pop it in the fridge, and then bake it fresh right before serving. It takes so much pressure off hosting while still delivering something that feels homemade and thoughtful – exactly the kind of dish I want on my table when I’m gathering with friends and family in the spring.

Instructions:

1. Preheat the oven to 400ºF.
2. Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.
3. Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.
4. Once the dough is chilled, remove from the fridge. Transfer the dough on the parchment paper to your work surface. Cut the rectangle of dough in half “hamburger style”.
5. After slicing the dough in half, add smoked salmon dip to one side. Spread into an even layer across the surface. On top of the dip, crumble or evenly layer pieces of smoked salmon. Add a sprinkling of chopped fresh dill to finish the filling. Then, take the other half of the dough sheet and place it over top of the dressed side.
6. To seal the edges, press the dough sheets together with the back of a fork or pinch with your fingers. Close the sides all the way around before brushing the top with the egg wash and sprinkling with sesame seeds. Carefully transfer the filled and sealed tart back to your baking sheet.
7. Before baking, slice the pieces of the tart by cutting diagonally in both directions across the tart to create diamond shaped pieces.
8. Bake for 16-20 minutes or until the dough is golden brown. Allow to cool slightly before separating the pieces. Serve and enjoy!
   

Shop the Post

Buttermilk Biscuit Mix

Angel Oak Smokehouse Hot Smoked Salmon

Big T Coastal Provisions Salmon Dip