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Smoked Salmon Brunch Tart
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Smoked Salmon Brunch Tart

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!


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

Preparation Time45 minutes


serving amount

100 g

Smoked Salmon

(Contains Salmon/Saumon)

340 g

Puff Pastry

(Contains Gluten, Soy)

50 g


1 unit


7 g


30 g


129 g

Cream Cheese

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

56 g

Spring Mix

28 g

Seed Blend

Not included in your delivery

0.13 tsp


0.13 tsp


1 tsp


1 tbsp



Nutrition Values

Calories1190 kcal
Fat78 g
Saturated Fat35 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber6 g
Protein32 g
Cholesterol95 mg
Sodium1840 mg
Trans Fat1.5 g
Potassium700 mg
Calcium200 mg
Iron5.25 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.


Baking Sheet
Parchment Paper
Small pot
Medium Bowl
Measuring Spoons
Large Bowl


Bake tart shell

Before starting, preheat oven to 425F. 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 tart 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.

Pickle shallots

Meanwhile, 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.

Make herby cream cheese and salad

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.

Finish and serve

Drain shallots, discarding pickling liquid. Spread herby cream cheese over centre of cooled tart, avoiding the border. Arrange smoked salmon, capers and shallots over top. Sprinkle with remaining chives. Cut tart into quarters. Divide tart and salad between plates. Squeeze a lemon wedge over top, if desired.

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