Smoked salmon & crème fraîche tart

Smoked salmon & crème fraîche tart

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties. Buy the best-quality puff pastry, made with butter rather than margarine, and make sure the pastry is cooked through. Under-cooked puff isn’t the nicest thing in the world.

Ingredients

Quantity Ingredient
soft butter, for greasing
1 packet ready-rolled puff pastry
1 small bunch fresh chives
300g smoked salmon
200ml creme fraiche
1 small bunch rocket, watercress or herb cress
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C and lightly grease a baking sheet. Cut the puff pastry into 4 circles, 5mm thick and 15cm across.
  2. Place the circles on the baking sheet, prick all over with a fork and bake for 10 minutes, until golden brown. Leave to cool.
  3. While the pastry cooks and cools, chop the chives and tear the salmon into large strips. Mix the crème fraîche with the chives and season with salt and pepper.
  4. Push the top layer of the pastry circles down in the middle, leaving a 3cm border around the edge. Divide the salmon between the hollows in the pastry circles.
  5. Drizzle the crème fraîche dressing over the salmon and sprinkle with the rocket, watercress or herb cress. If you like, you can return the tart to the oven for a few minutes to warm through before serving, in which case serve the leaves separately.
Tags:
James Martin
Saturday Kitchen
quick meals
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