09/16/2026
This is Alison, and this is her take on one of Céline's original Carolina Kitchen recipes: Salmon Dill Tart.
She chose it herself. She made it her own.
This is Carrying the Legacy Forward — our voices, one legacy, twenty years strong.
Ingredients
1 purchased pie crust, par baked per package instructions
1 TBs canola oil
4 green onions, finely diced
4 oz smoked salmon, chopped
4 ounces feta cheese
3 large eggs
1 Cup milk
1/2 Cup heavy cream
2 TBs chopped fresh dill
1 tsp lemon zest
1/8 tsp ground black pepper
Instructions
Preheat oven to 350 degrees. Heat oil in a medium skillet and add green onions, cooking until slightly wilted, remove from heat.In a medium bowl whisk to combine eggs, milk, cream, dill, lemon zest and pepper.In the pre-baked pie crust sprinkle sauted green onions and smoked salmon, pour over custard. Bake at 350 degrees until just set in the center, about 30 -35 minutes. Remove from oven and place on a wire rack to cool at least 15 minutes before serving.
