Salmon Tart with Scallion Caper Cream Cheese

An easy and impressive tart packed with seasonal vegetables, hot smoked salmon, and a delightful scallion caper cream cheese spread, perfect for Easter breakfast, brunch, or lunch.

By @sebscrispyclub

Original recipe source

Cook time: 20 minutes

Servings: 6

Ingredients

• 1 roll puff pastry refrigerated
• 1 egg whisked
• 2 tablespoons sesame seeds
• 0 sea salt flaky
• 125 g cream cheese
• 125 g crème fraîche
• 0.5 bunch spring onions thinly sliced
• 1 tablespoon capers
• 1 lemon zest and juice of 1/2
• 2 hot-smoked salmon fillets sweet chili flavor
• 0 sugar snap peas halved lengthwise
• 0 radishes thinly sliced
• 0 pea sprouts for garnish
• 0 dill
• 0 extra virgin olive oil

Instructions

1. Remove the puff pastry from the fridge and let it rest for 10 minutes before unrolling onto a baking tray. Lightly score a border about 3 cm from the edges without cutting all the way through.
2. Brush the entire surface of the puff pastry with the whisked egg and sprinkle with sesame seeds and a pinch of flaky sea salt.
3. Bake the pastry according to the package instructions (approximately 20 minutes) until golden brown and puffed. Remove from the oven and let it cool slightly.
4. In a small bowl, mix the cream cheese, crème fraîche, spring onions, capers, lemon zest, and lemon juice.
5. Spread the cream cheese mixture evenly over the cooled puff pastry. Flake the smoked salmon over the top.
6. Scatter the sugar snap peas, radishes, pea sprouts, and dill over the tart. Finish with a drizzle of extra virgin olive oil and a sprinkle of sea salt.