Smoked Salmon Brunch Tart
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Smoked Salmon Brunch Tart

Smoked Salmon Brunch Tart

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!

Allergens:
Salmon
Soy
Wheat
Milk

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

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Smoked Salmon

(Contains Salmon)

340 g

Puff Pastry

(Contains Soy, Wheat)

1 unit(s)

Shallot

1 unit(s)

Lemon

7 g

Chives

30 g

Capers

(May contain Sulphites, Tree nuts, Milk)

3 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Sour Cream

56 g

Spring Mix

28 g

Seed Blend

(May contain Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Oil*

0.13 tsp

Pepper*

1 tsp

Sugar*

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Nutrition Values

Calories1110 kcal
Fat71 g
Saturated Fat31 g
Carbohydrate87 g
Sugar17 g
Dietary Fiber6 g
Protein29 g
Cholesterol70 mg
Sodium1820 mg
Trans Fat1 g
Potassium600 mg
Calcium175 mg
Iron5 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

Parchment Paper
Baking Sheet
Zester
Medium Bowl
Measuring Spoons
Strainer
Large Bowl
Whisk

Instructions

Bake tart shell
1
  • Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 pp, use 2 baking sheets.)
  • 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. (NOTE: For 4 ppl, bake in the top and middle of the oven, rotating sheets halfway through.) 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
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 (dbl both for 4 ppl) 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
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 (dbl both for 4 ppl) 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
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.