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Smoked Salmon Brunch Tart
Serves 2 | with Capers and Chive Cream Cheese
All the deliciousness of a bagel with lox in an elegant tart for brunch! Swoops of herby cream cheese, whipped with sour cream, make a luscious base for smoky salmon, perky pickled onions and briny capers!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Smoked Salmon
(Contains Salmon)
340 g
Puff Pastry
(Contains Gluten, Soy)
50 g
Shallot
1 unit
Lemon
7 g
Chives
30 g
Capers
129 g
Cream Cheese
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
56 g
Spring Mix
28 g
Seed Blend
(Contains Soy, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 425°F. Wash and dry all produce. Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!) Poke centre of pastry all over with a fork, avoiding the border. Bake in the middle of the oven until pastry is golden-brown and cooked through, 18-22 min. When tart shell is done, use parchment to carefully transfer from the baking sheet to a rack to cool slightly, 10-15 min.
While tart shell bakes, peel, then thinly slice shallot. Zest, then juice three quarters of the lemon. Cut remaining lemon into wedges. Add shallots, lemon juice, 2 tbsp water and 1 tsp sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
While tart shell cools, drain capers. Thinly slice chives. Add cream cheese, sour cream, half the chives and lemon zest to another medium bowl. Season with pepper, then stir to combine. Set aside. Add 1 tbsp pickling liquid and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and seed blend, then toss to combine.
Drain shallots, discarding pickling liquid. Spread herby cream cheese over centre of cooled tart, avoiding the border. Arrange smoked salmon, capers and shallots over herby cream cheese. Sprinkle remaining chives over top. Cut tart into quarters. Divide tart and salad between plates. Squeeze over a lemon wedge, if desired.
