Smoked Salmon Tart. This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon. Remove the tart case from the fridge.
Wild For Salmon's Traditional Smoked Sockeye Salmon has.
Making a tart is much easier than you might think with this simple smoked salmon starter recipe thanks to a few handy 'cheats' from the supermarket shelves.
Share: Rate this Recipe Salt and pepper to taste (remember that the salmon is quite salty).
You can cook Smoked Salmon Tart using 6 ingredients and 3 steps. Here is how you cook that.
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.
- Prepare 2 of egg yolks.
- Prepare of salt & pepper.
This salmon tart can be made ahead & frozen, so you can have a tasty meal ready next to no time. See more freezer meals & tart recipes at Tesco Real Food. Grease the tart pan and line with the puff pastry. To finish the tart: Cover the tart with folded slices of smoked salmon.
Smoked Salmon Tart instructions
- 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..
Top with fresh parsley (or dill) and capers before serving. Store any leftovers, well wrapped, in the refrigerator for up to several days. Creme fraiche gives this rich salmon tart a wonderfully tangy flavor. Look for creme fraiche in the dairy section of your grocery store or make your. This recipe came from a "what's in the fridge?" moment, and it's so good.