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Smoked salmon pesto tart

Name: Smoked salmon pesto tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Cuisine: British recipes
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

Published: 31 Dec 10
Updated: 18 Mar 24

Combine smoked salmon with a dill and parsley pesto to make this quick and easy midweek meal. It uses ready-made puff pastry for speed.

Easy
January 2011

Test kitchen approved

Serves 6
Takes 15 minutes to make, 25 minutes to cook

Combine smoked salmon with a dill and parsley pesto to make this quick and easy midweek meal. It uses ready-made puff pastry for speed.

Nutrition: per serving

Calories: 400kcals
Fat: 27.9g (11.2g saturated)
Protein: 14.4g
Carbohydrates: 22.8g (1.5g sugars)
Fibre: 0.2g
Salt: 1.9g

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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

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Method

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.
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.
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.

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.