Smoked Salmon & Gruyere Tarts

A Stokes recipe by our Resident Chef

  • Serves Friends
  • Party Time
Taste without compromise

What you'll need

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Jar 260g
Case 6x 260g
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  • 1 x 320g chilled puff pastry ready rolled sheet.
  • 100g Smoked Salmon
  • 1 pint milk
  • 3 large eggs
  • 1 bunch fresh chives
  • 10g fresh dill
  • 100g Gruyere cheese, grated.

Our Christmas Edition of our Cranberry Sauce is in seasonally dressed 12oz jars. Crammed with cranberries for a richer, intense flavour, this spoonable sauce that’s full of festive cheer.


  1. Crack the eggs into a bowl and add the milk.
  2. Season with a little salt and pepper and mix well. Finely chop the chives and add to the mix.
  3. Using a pastry cutter, cut the pastry into 12 equal rounds.
  4. Grease a muffin tin and line with the pastry rounds.
  5. Add a dollop of Stokes Cranberry Sauce into each tart and fill with the egg mix.
  6. Top each tart with gruyere cheese and bake in a hot oven 180°c for about 15 minutes or until cooked through and piping hot.
  7. Finely chop the smoked salmon and the dill.
  8. Remove the tarts from the oven and allow to cool slightly.
  9. Remove from the tin and top each tart with a little smoked salmon and finish with a sprinkle of fresh dill.