Smoked Salmon Salad Tarts
Squares of puff topped with a crunchy salad and soft folds of smoked salmon.
|Preparation Time:||10 minutes|
|Cooking time:||10 minutes|
- 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
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.