Recipes
Easter tart with cream cheese, smoked salmon, cucumber ribbons & pickled red onion
Season :Spring/Summer
Servings :4-6
Diet :X
Time :30/45 minutes
Difficulty :Easy
Easter tart with cream cheese, smoked salmon, cucumber ribbons & pickled red onion. Perfect to add to your Easter brunch or delicious as lunch or snack.
INGREDIENTS
- 1 sheet of puff pastry
- 1 egg, beaten
- 1–2 tbsp sesame seeds (mix of black and white)
- 200g cream cheese, whipped
- 200g Sockeye wild smoked salmon
- ½ cucumber, shaved into ribbons with a cheese slicer
- 1 tbsp capers
- 5g dill, roughly chopped
- ½ lemon, thinly sliced
- Optional: chamomile or other edible flowers like violets
Pickled red onion
- 1 red onion, thinly sliced into half-moons
- 150ml red wine vinegar
- 150ml water
- 1 tsp salt
- 1 tbsp sugar
PREPARATION
- Preheat the oven to 200°C (390°F). Remove puff pastry from the fridge.
- Pickle the red onion by combining all pickling ingredients and letting it sit for at least 30 minutes, preferably longer.
- Lightly score the edges of the puff pastry. Brush the whole sheet with the beaten egg and sprinkle sesame seeds and sea salt along the edges.
- Bake for 15 minutes and let cool completely. Gently press down the center to flatten.
- Spread whipped cream cheese over the center and top with salmon, cucumber ribbons, pickled onion, capers, dill, lemon, and optional flowers. Finish with freshly ground pepper.
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