Tarte au saumon fumé pour le brunch
2 portions | avec câpres et fromage à la crème à la ciboulette4.0(34)
Calories
:
1180 kcalProtéines
:
31g protéinesDifficulty
:
MoyenAllergènes:
- Saumon
- Soya
- Blé
- Lait
- Sulfites
- Noix
- Lait
- Peut contenir des traces d’allergènes
- Soya
- Arachides
- Moutarde
- Sésame
- Blé
- Oeuf
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
100 g
Saumon fumé
(Contient: Saumon)
340 g
Pâte feuilletée
(Contient: Soya, Blé)
1 pièce(s)
Échalote
1 pièce(s)
Citron
7 g
Ciboulette
30 g
Câpres
(Contient: Sulfites, Noix, Lait, Peut contenir des traces d’allergènes)
3 pièce(s)
Fromage à la crème
(Contient: Lait)
2 pièce(s)
Crème sure
(Contient: Lait)
56 g
Mélange printanier
28 g
Mélange de graines
(Contient: Soya, Noix, Arachides, Lait, Moutarde, Sésame, Sulfites, Blé, Oeuf, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cs
Huile*
1 cc
Sucre*
0.13 cc
Sel*
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Zesteur
•Bol à mélanger, moyen
•Cuillères à mesurer
•Passoire
•Grand bol
•Fouet
Instructions
1
- 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.
2
- 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.
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 top. Sprinkle with remaining chives.
- Cut tart into quarters.
- Divide tart and salad between plates.
- Squeeze a lemon wedge over top, if desired.
