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Smoked salmon tart
- Janine Ratcliffe
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 25 mins
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This combo of soft cheese, salmon, sweet pickle and dill gives the flavours of a deli bagel in tart form
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Try our smoked salmon tart, then check out more salmon recipes such as our fish pie lasagne, healthy salmon pasta and creamy salmon pasta. Also try our spinach pasta recipe.
Spend a little bit of time making this pretty tart and you’ll be rewarded with a showstopping starter that will impress. You can use hot smoked salmon or trout.
Smoked salmon tart recipe
Ingredients
Nutrition
-
1 sheet of puff pastry
-
1 egg
beaten
-
½ tsp nigella seeds
-
½ tsp white sesame seeds
-
300g soft cheese
-
2 tbsp soured cream
-
1 tbsp chopped dill
plus extra fronds to decorate
-
2 avocados
-
1 lemon
zested and juiced
-
2 packs of hot smoked salmon
DRESSING
-
2 tbsp sweet and sour pickles
diced
-
1 tbsp red onion
finely diced
-
olive oil
Nutrition: per serving (8)
- kcal462
- fat35g
- saturates14g
- carbs16g
- sugars3g
- fibre3g
- protein19g
- salt1.8g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and score a border 2cm around the edge. Prick the inside of the border quite heavily. Brush the border with beaten egg and sprinkle with nigella seeds and sesame seeds.
-
step 2
Put on a baking sheet and cook for 15-20 mins or until deep golden and completely cooked through, then leave to cool.
-
step 3
Mix the cheese with the cream and dill, and season. Slice the avocado into similar sized pieces and toss with lemon juice to stop them colouring. Remove any skin from the salmon and break into pieces.
-
step 4
Use a large spoon to spread the cheese mixture in neat overlapping scoops. Once the base is covered, lay down the salmon and avocado in alternating lines.
-
step 5
To make the dressing, whisk 1 tbsp of lemon juice with 2 tbsp of oil and stir in the pickles and onion. Drizzle over the salmon and avocado, then finish with some dill fronds and lemon zest.
More ways with smoked salmon
Authors
Janine RatcliffeFood director
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