19/12/2019
Smoked Salmon Salad Tarts
Squares of puff topped with a crunchy salad and soft folds of smoked salmon.
Serves:
4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 Lebanese cucumber
- 1 baby cos lettuce, shredded
- 2 spring onions
- 1/2 cup basil leaves
- 1 tablespoon baby capers
- 1/4 cup home made pesto
- 1/4 cup extra virgin olive oil
- 4 large slices smoked salmon
- lemon wedges, for serving
Method
Layer pastry sheets on top of each other and cut into 4 squares. Place on a baking tray and, using a sharp knife, score a 1cm border around the edge of each square. Bake at 220°C for 7-10 minutes until puffed and golden. Cut cucumber in half lengthwise, remove seeds with a spoon and slice. Shake pesto and oil together inn a jar and season to taste. Toss cucumber, lettuce, spring onion and capers together with half the dressing. Drape pastry squares with half the smoked salmon, top with salad and remaining smoked salmon, drizzle with dressing and serve with lemon wedges.
Tips
New Recipes
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is…
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the…
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
You may also like
- Desserts ·
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is so loved by the Greeks. This recipe was handed down to me by my girlfriend Kelly, so in our house,…
- Main Courses ·
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix.
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
- Barbeque ·
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.