Easiest Way to Cook Perfect Smoked Salmon Brunch Tart

Smoked Salmon Brunch Tart. This Easy Smoked Salmon Puff Pastry Tart is a delicious appetizer or brunch recipe made with frozen puff pastry and Traditional Smoked Wild Alaskan Sockeye Salmon. This recipe has been sponsored by Wild For Salmon. Use promo code "coleygift" at checkout to receive a free smoked salmon sampler.

Smoked Salmon Brunch Tart It makes an elegant addition to brunch or lunch, or can be cut into small squares and served as an appetizer. If a little of the egg filling drifts over the edge of the pastry while it. Writer and cookbook author Megan Gordon's new release, Whole-Grain Mornings, is all about healthy breakfast! You can have Smoked Salmon Brunch Tart using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Smoked Salmon Brunch Tart

  1. It's 1 of gluten free pastry sheet.
  2. It's 1 of egg beaten.
  3. You need 6 tablespoons of dairy free cream cheese.
  4. Prepare 150 g of smoked salmon.
  5. It's 1/2 of small red onion finely sliced.
  6. It's 1 of avocado diced.
  7. It's of Large handful of rocket.
  8. You need 1 tsp of chives.
  9. It's of Zest of one lemon.
  10. It's of Salt and pepper for seasoning.

Count us in, particularly when it's a quiche full of smoked salmon and crème fraiche perfect for breakfast, brunch, second brunch, first dinner, you name it. Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. This savory tart is my number one excuse for picking up a little smoked salmon at the farmers market.

Smoked Salmon Brunch Tart step by step

  1. Preheat the oven to 180 oC Roll out the pastry sheet Cut into 4 equal sized rectangles and place on a lined baking sheet Lightly score a border 1 cm from the edge of each rectangle and brush with a beaten egg Prick the middle with a fork Bake for 12 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart Allow to cool before topping.
  2. Spread on the dairy free cream cheese Top with the salmon, red onion, rocket, avocado, chives and lemon zest Season to taste Serve.

I fold it into a crème fraîche custard filling flecked with dill for a simple, versatile midday dish. Since you can enjoy the tart warm or at room temperature, it's also a fine contender for brunch. Pickle vegetables and serve with smoked salmon for a fabulous festive starter. Keep the leftover veg in the fridge to have with cold cuts over Christmas. This sophisticated tart is perfect to share, and can be assembled at the last minute.

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