This smoked salmon tart is a great way to use up Christmas leftovers.
Ingredients
- 375g sheet ready-rolled puff pastry
- 1 medium free-range egg, beaten
- 1 lemon, ½ thinly sliced
- ½ red onion, finely sliced
- 1 tbsp capers, drained and rinsed
- 5 tbsp crème fraîche
- 200g leftover smoked salmon
- for the dill and parsley pesto
- ½ garlic clove
- 1 tbsp toasted pine nuts
- Good bunch of fresh flatleaf parsley, roughly chopped
- Good bunch of fresh dill, roughly chopped, plus extra to garnish
- 15g Parmesan, finely grated
- 100ml extra-virgin olive oil, plus extra for dressing
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry onto a baking sheet, brush with the beaten egg and bake for 20 minutes or until risen, crisp and golden.
- 2. Meanwhile make the pesto. Whizz the garlic and pine nuts in a food processor (or pound in a pestle and mortar). Add the parsley and dill, then pulse (or pound) again until finely chopped. Remove to a bowl, add the Parmesan, then drizzle over the oil, whisking, until you have a spoonable consistency. Season to taste and squeeze over a little juice from the unsliced lemon half.
- 3. Mix the onion, lemon slices and capers. Dress with the rest of the juice from the lemon half, a drizzle of olive oil and a little salt.
- 4. Top the cooked pastry with dollops of the crème fraîche, the smoked salmon and the onion mixture. Return to the oven for 5 minutes to warm through. Drizzle with the pesto, garnish with the dill and serve with a crisp winter leaf salad.
Nutritional info
Per serving (based on 6): 400kcals, 27.9g fat (11.2g saturated), 14.4g protein, 22.8g carbs (1.5g sugars), 1.9g salt, 0.2g fibre
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