Jollys of Orkney Smoked Salmon Tart
With the summer weather here, we often prefer to eat a lighter dinner in the evenings. This Jollys of Orkney Smoked Salmon Tart is light, wholesome and perfect for an easy evening meal. Whether you prefer to eat it hot straight for the oven or served up the next day with a cold salad, this tart is quick and easy to make.
Using our very own Jollys of Orkney smoked salmon, complimented by dill and lemon, this smoked salmon tart is a delicious midweek meal.
Preparation Time: 35 minutes
- 200g Jollys of Orkney Smoked Salmon
- 375g sheet ready rolled puff pastry
- 1 medium egg, beaten
- 1 lemon, ½ thinly sliced
- ½ Red onion
- 5 tbsp. Crème Fraiche
For the dill and parsley pesto:
- ½ garlic clove
- 1tbsp toasted pine nuts
- Bunch of fresh flat leaf parsley
- Bunch of fresh dill
- 15g parmesan
- 100ml olive oil
- Salt and Pepper
- Preheat the oven to 200c/gas 6
- Unroll the pastry onto a baking sheet, bake for 20 minutes until risen, crisp and golden
- While the pastry is cooking, make the pesto. Blend the garlic and pine nuts in a food processor. Add the parsley and dill and blend until finely chopped. Transfer to a bowl, add the parmesan, drizzle over the olive oil until the consistency is spoonable. Squeeze half of the juice from the lemon into the mix.
- Finely slice the onion and mix with the capers and half of a sliced lemon. Squeeze the remainder of the lemon juice along with the olive oil and some salt.
- Once removed from the oven, top the cooked pastry with dollops of crème fraiche. Add the onion mix and smoked salmon and then return to the oven for 5 minutes until warmed through. Once removed from the oven, drizzle the pesto mix over the pastry and serve with a fresh summer leaf salad.