Leftover Smoked Salmon Tart
This smoked salmon tart is perfect for using up any leftover smoked salmon and works great as a festive brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with some of our best smoked salmon.
Buy FishRjumpin Scottish Smoked Salmon Here
What you’ll need
- 1 Sheet puff pastry
- 2 tbsp Poppy seeds
- 1 tbsp Sesame seeds
- 1 tbsp Black sesame seeds
- 1 tbsp Dried garlic
- 1 tbsp Dried onion
- 2 tsp Flaked sea salt
- 1 Large egg
- 60g Cream cheese
- 200g Smoked salmon
- Sliced pickled onions, for garnish
- Fresh dill, for garnish
- Capers,for garnish
- Finely sliced lemon
Let's Cook!
Step 1
Preheat the oven to 200°C. Line a baking tray with baking paper. Place the sheet of puff pastry on the baking tray and poke holes in the pastry with a fork. Crack the egg into a bowl to make an egg wash. To make the everything seasoning, mix together the sesame seeds, poppy seeds, dried garlic, dried onion and salt and sprinkle the edges of the sheet with the everything seasoning
Step 2
Bake for 20- 25 minutes until it’s golden brown and puffy, if it’s puffed up a lot in the center you can poke it with a fork to deflate it. Let the pastry cool slightly before gently spreading the cream cheese over the tart.
Step 3
Layer the smoked salmon on top of the cream cheese, Garnish with a sprinkle of pickled onion slices, capers, fresh dill, finely sliced lemon and some more of the everything seasoning. Add a squeeze of lemon juice. Slice and serve!
