Braised onion and smoked salmon tart
Serves 4
  1. 2 sheets frozen butter puff pastry
  2. 1 egg beaten
  3. 2 Tbsp. olive oil
  4. 1 Tbsp. butter
  5. 4 onions sliced
  6. 2 Tbsp. balsamic vinegar
  7. 200g sour cream
  8. 2 Tbsp. chopped chives and dill
  9. 2 Tbsp. lemon juice
  10. Salt and freshly ground black pepper
  11. 400g smoked salmon
  12. 2 cups mixed soft herbs including dill, chives, basil and coriander
  13. 2 Tbsp. light olive oil
  14. 1Tbsp lemon juice
  1. Preheat the oven to 200 degrees C .Cut one of the sheets of pastry into 4 squares and brush the edges with beaten egg.
  2. Cut 1cm strips from the other pastry sheet and place on the pastry squares to form a border. Press down gently and brush with the remaining egg.
  3. Place on an oven tray and bake for 15 mins until golden and crisp. Cool to room temp.
  4. In a saucepan heat the oil and butter add the onion and ¼ cup water cover and cook on a low heat until the onion is soft (approx 20 mins).remove the lid and add the vinegar and cook over a med heat until the liquid has evaporated. Cool...
  5. Mix the sour cream, chopped herbs and lemon juice and season to taste. Fill the pastries with the onion mixture then top with the sour cream and smoked salmon.
  6. Toss the herbs with oil and lemon juice, season and serve on top of the tarts Makes (4)
  1. These tarts are ideal as a light lunch with some fresh asparagus on the side.
maison de cuisine

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