Name: Smoked salmon, dill & onion tart
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6
Cuisine: British
Ingredients: plain flour for rolling out pastry; 375g pack puff pastry; 1 medium red onion thinly sliced into rings; 1 tbsp olive oil; zest 1 lemon plus juice ½ lemon; 5 tbsp crème fraîche; 200g smoked salmon sliced into pieces; 2 tsp capers drained; 20g pack dill chopped

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Smoked salmon, dill & onion tart

Smoked salmon, dill & onion tart

Good Food team

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Serves 6

Easy

Prep: 30 mins - 40 mins

Cook: 30 mins - 35 mins

A star rating of 4.4 out of 5.5 ratingsRate

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Full of smoky flavour, this dish makes a stunning centrepice for a dinner party

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Ingredients

Nutrition

Units:

MetricUS

plain flour

for rolling out pastry
375g pack puff pastry
1 medium red onion

thinly sliced into rings
1 tbsp olive oil
zest 1 lemon

plus juice ½ lemon
5 tbsp crème fraîche
200g smoked salmon

sliced into pieces
2 tsp capers

drained
20g pack dill

chopped

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Nutrition: per serving

kcal381
fat25g
saturates10g
carbs29g
sugars0g
fibre1g
protein11g
salt0.68g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. On a floured board, roll out the pastry to about the thickness of a £1 coin. Press into a 20cm tart tin with a removable bottom. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20-25 mins until the sides of the pastry turns golden brown. Remove the baking beans and greaseproof paper and prick all over the base and sides of the pastry with a fork. Put the tart shell back into the oven for another 10 mins until the base is cooked and the pastry is biscuity brown all over. Leave to cool on a wire rack.
step 2

In a saucepan, cook the onions in the olive oil for 5 mins until soft. Season with salt and pepper if you like, and set aside to cool. Stir together the lemon juice and crème fraîche, and then set aside.
step 3

Assemble the tart: spread the onion over the base and arrange the smoked salmon pieces on top. Sprinkle over the capers, dill and lemon zest. Keep the tart in its tin, cover with cling film or foil and refrigerate until serving, drizzled with crème fraîche.

Recipe from Good Food magazine, July 2005

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A star rating of 4.4 out of 5.5 ratings

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