If you’re aiming to impress your brunch crowd, look no further than this smoked salmon tart. It is deceptively simple to prepare, and guaranteed to wow.
Smoked Salmon Tart
Ingredients
- 4 oz smoked or cured salmon thinly sliced
- 1 sheet of frozen puff pastry thawed at room temp
- 8 oz whipped cream cheese room temp
- 4 mini cucumbers, thinly sliced
- 4 scallions thinly sliced
- 2 tbsp capers drained
- ¼ of a red onion thinly sliced
- 1 tbsp fresh dill
- 1 tbsp fresh chives
- 2 tbsp sesame seeds
- 1 egg beaten
- Lemon zest
- Salmon roe (optional)
- Extra virgin olive oil
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment.
- Once your puff pastry has thawed, roll out using a rolling pin until it’s just smaller than the size of your baking sheet. Transfer the pastry to the parchment lined baking sheet.
- Using a small paring knife, carefully outline a 1/2 inch perimeter around the pastry to form a crust. Then with a fork, pierce holes all over the center of the pastry (not the crust). This will keep the center section from puffing up in the oven. Using a pastry brush, paint the entire pastry with egg wash. Sprinkle sesame seeds on the crust.
- Bake for 20 minutes or until golden brown. If the center puffs up, poke it with a fork to deflate or smash down with the back of a spoon. Allow the cooked pastry to cool at room temp. This step can be done ahead of time.
- While the pastry cools, fold together the whipped cream cheese and scallions. To assemble, spread the scallion cream cheese on to the center of the pastry. Layer on the sliced cucumber, smoked salmon, red onion, capers, dill, chives, and salmon roe. Finish with freshly grated lemon zest and a drizzle of olive oil. Slice and serve.
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