Smoked Salmon Tart
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Smoked Salmon Tart
Recipe By Courtney Roulston
Ingredients
2 sheets store-bought puff pastry
1 free-range egg, beaten
200 g Coles spreadable cream cheese
150 g cold smoked salmon slices
1 Lebanese cucumber, peeled into ribbons (in iced water)
1 tbs Squeaky Gate extra virgin olive oil
1/3 cup fresh dill sprigs
1 lemon to serve
Pickled Onions
½ red onion, sliced into thin wedges
½ cup red wine vinegar
1 tbs sugar
Seed Mix
1 tbs each white & black sesame seeds, toasted
1 tbs poppy seeds
½ teaspoon dried onion
½ teaspoon each sea salt & pepper
Method
Pre heat the oven to 200 degrees (°C).
For the pickled onion, place the vinegar, sugar and a pinch of salt in a small pot over a medium heat. Bring up to the boil then remove from the heat and add in the onions. Set aside at room temperature for 15 minutes to pickle.
Mix all the seed mix ingredients together in a bowl. Place the 2 sheets of pastry on top of each other on a lined oven tray and gently roll out into a rectangle with a rolling pin. Using a fork spike holes all over the middle of the pastry, leaving a 3 cm border. Brush the pastry all over with egg wash and sprinkle the seed mix all onto the border.
Bake the pastry for 20-25 minutes, or until golden and puffy. Remove from the oven and allow to cool slightly-Press down the middle if it has puffed up.
Spread the cream cheese over the tart. Layer the smoked salmon and cucumber ribbons over the top of the cream cheese. Drain the pickled onions and scatter over the tart along with the dill, lemon zest and a drizzle of extra virgin olive oil. Cut into squares before serving.
