How about salmon? Yes, that pink, silky superstar of the sea. It’s not just popular, it’s practically a health hero. As an oily fish, salmon packs a punch with high-quality protein, loads of omega-3 fatty acids, and a serious dose of vitamin D. Translation? You’re giving your body nutrients that may lower the risk of heart disease and even certain cancers. Pretty powerful for a fish, right?

And then there’s smoked salmon—delicate, rich, and just a bit luxurious. Usually cured and either hot- or cold-smoked, it’s the kind of treat that makes brunch feel fancy and dinner effortlessly gourmet. No wonder it’s considered a delicacy (yes, your taste is impeccable).Personally, I’m a fan in all its forms—grilled, baked, smoked, raw. Salmon is one of those things I eat often and enjoy every time. Healthy, delicious, versatile—what’s not to love?

Did you know that salmon isn’t just a superfood—it’s a superstar in Celtic mythology? Yep, in those ancient tales, salmon was a symbol of deep wisdom and reverence. Honestly, with fossils dating back 50 million years, I’d say it’s earned its legendary status. That’s not just dinner—that’s history on your plate.

So when I stumbled upon this mouthwatering tart recipe, it felt like uncovering a secret scroll of deliciousness passed down by wise (and hungry) druids. I’ve added my own twist—wholemeal flour instead of white, and spring onions instead of leek—but the result? Pure heaven. Like a warm hug from the Celtic gods themselves. If you wanna try the original recipe, you can find it here.

If you’re ready to impress your taste buds (and maybe a guest or two), here’s how you do it:

Tart Crust:

• 350g wholemeal flour
• 125g butter
• 5 tbsp cold water

Rub the butter into the flour until it’s crumbly, then add water, one tablespoon at a time, until the dough holds together. Wrap it in cling film, pop it in the fridge for 30 minutes, and let the magic happen. After that, roll it out to fit your tart tin and trim the edges.

The Filling:

• 200g salmon (sliced thinly)
• 2–3 spring onions
• 100g fresh spinach
• 2 hard-boiled eggs, chopped
• 2 tsp lemon zest
• ½ tsp nutmeg
• Salt & pepper
• A generous sprinkle of dill

Sauté the onions, add lemon zest and nutmeg, then toss in spinach for a quick wilt. Cool it, drain the excess liquid, and mix in your seasoning. Then scatter the chopped boiled eggs like little golden treasures.

The Egg Mixture:

• 2 eggs
• 120 ml milk
• 150 ml crème fraîche (or sour cream)
• Salt

Lightly beat the eggs. Pro tip: Brush a little of this mix on the tart base before filling—it seals it and keeps things crisp, not soggy. Then mix in the rest and pour over the filling. Finish with salmon slices and a flourish of dill on top.

That’s it. Pop it in the oven, pour yourself a glass of something nice, and prepare to fall in love.

This tart is comforting, elegant, and just unusual enough to make people think you secretly trained in a French countryside kitchen.

Try it out—and let me know how it goes. Bonus points if you hum a Celtic tune while baking.