Smoked Salmon Tart. To finish the tart: Cover the tart with folded slices of smoked salmon. Top with fresh parsley (or dill) and capers before serving. Top with fresh parsley (or dill) and capers before serving. Store any leftovers, well wrapped, in the refrigerator for up to several days. This everything smoked salmon tart is perfect for brunch!
Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.
Sprinkle over the capers, dill and lemon zest.
Keep the tart in its tin, cover with cling film or foil and refrigerate until serving, drizzled with crème fraîche.
You can cook Smoked Salmon Tart using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Smoked Salmon Tart
- Prepare 1 pack of smoked salmon trimmings.
- It's block of shortcrust pastry.
- It's 150 ml of double cream.
- It's 150 ml of milk.
- You need 2 of egg yolks.
- It's of salt & pepper.
Essentially, it's a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. Now arrange half of the smoked salmon over the base of the tart.
Smoked Salmon Tart step by step
- Roll out the pastry to about the thickness of £1 coin. Use the pastry to line a 20cm loose bottomed tart or cake tin. Line with foil or baking paper then fill with baking beans or dried beans or/rice. Chill the pastry in the fridge for 30 mins to prevent it from shrinking while cooking. Pre-heat the oven to 180Fan/200C/Gas6. Remove the pastry case from the fridge & bake for 15 minutes..
- Meanwhile make the savoury custard. Whisk together the milk, cream & egg yolks. Season well with salt & pepper & set aside. Remove the pastry case from the oven. Take out the beans & return to the oven for a further 5 minutes. Remove the case form the oven & allow to cool for a few minutes. Place the smoked salmon in an even layer on the bottom of the pastry case. Carefully pour over the savoury custard..
- Place the tart into the oven for another 20-25 minutes until the custard is set. Allow to cool completely & serve..
Then, in a jug, mix the eggs, yolk, crème fraîche, dill and season with some freshly milled black pepper but no salt as the smoked salmon is already quite salty. Next pour half of the egg mixture over the salmon then sprinkle in the remaining salmon followed by the remaining egg. This savory puff pastry tart is quick and easy to make - smoked salmon and gruyere cheese are covered with a creamy egg topping with parsley and chives. Potato Pie with Smoked Salmon and Dill. Smoked salmon is, admittedly, not an everyday ingredient, but I do love to keep some in the fridge for a quick lunch with some lightly buttered white toast, thinly sliced onions, a scattering of salty capers and a good squeeze of lemon.