For the chanterelle tart with smoked salmon, butter a round springform pan (approx. 26cm diameter), flour it and line it with the shortcrust pastry. Bake blind in the oven at 180°C for about 5 minutes.
For the filling, peel the onion, cut into small cubes and also cut the bacon into fine strips. Then clean the chanterelles well. Sauté the onion, bacon and mushrooms with a little olive oil until the resulting water has evaporated.
Cut the young onion into fine rings, chop the dill and cut the salmon into fine strips. Then mix everything into the mushrooms, mix the chanterelle-salmon mixture with the sour cream, egg and cheese and season with salt, pepper, nutmeg and paprika powder.
Spread the mixture on the shortcrust pastry base and bake in a preheated oven at 170 C° for about 30 to 40 minutes. Let the chanterelle tart with smoked salmon cool for about 10 minutes before serving.