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Smoked Salmon Brunch Tart

Smoked Salmon Brunch Tart

Serves 2 | with Capers and Chive Cream Cheese

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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!

Tags:Easy Clean-up
Allergens:Salmon/SaumonWheat/BléSoy/SojaMilk/LaitPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

100 g

Smoked Salmon

(ContainsSalmon/Saumon)

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

50 g

Shallot

1 unit

Lemon

7 g

Chives

30 g

Capers

129 g

Cream Cheese

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Spring Mix

28 g

Seed Blend

(ContainsSoy/Soja, Peanut/Cacahuète)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1160 kcal
Fat75 g
Saturated Fat36 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber5 g
Protein33 g
Cholesterol75 mg
Sodium1840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Small pot
Zester
Medium Bowl
Measuring Spoons
Large Bowl
Strainer
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.