Huon Smoked Salmon Tart

Huon Smoked Salmon Tart

Ingredients

  • 200g Huon Premium Cold Smoked Salmon
  • 1 large sheet puff pastry
  • 1 egg
  • 200g crème fraiche
  • Green Drizzle:
  • 1 tbsp chives, chopped
  • 1/4 cup dill, chopped
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1/4 cup olive oil

Method

  1. 1
    First make the drizzle. Reserve 1 tbsp of dill for garnishing, and blend remaining ingredients until smooth, check the seasoning and set aside.
  2. 2
    Preheat oven to 200C
  3. 3
    Place the pastry sheet on a baking tray lined with paper. Using a small knife, score (do not cut all the way through the pastry) a parallel line about 3cm in from each side to create a 2cm border around the edge of the pastry.
  4. 4
    Use a fork to prick all over the surface of the pastry inside the border. Beat the egg in a little bowl and brush all over the surface of the tart. Scatter with a little sea salt.
  5. 5
    Cook in the oven till puffed and golden, about 15 minutes.
  6. 6
    Remove from heat, and transfer to a serving tray. Lightly spread the crème fraiche over the surface of the tart inside the border. Arrange Huon Salmon slices on top of crème fraiche, then use a dessert spoon to drizzle the dressing over the tart. Scatter reserved dill fronds over the top and serve with a large green salad.