Smoked salmon tart

Name: Smoked salmon tart
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6
Ingredients: plain flour for dusting; 375g block all-butter puff pastry; 200 mL (7 fl oz (&#8531 pint)) half-fat creme fraiche; 3 tbsp. hot horseradish sauce; juice of 1/2 lemon, plus extra lemon wedges to serve; 300 g (11oz) smoked salmon; 1 tbsp. capers; small bunch of dill, roughly chopped

This sophisticated tart is perfect to share, and can be assembled at the last minute

By The GH Kitchen TeamPublished: 27 April 2015

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Cooking Notes: about 55min

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Yields:

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Ingredients

plain flour for dusting
375g block all-butter puff pastry
200 ml (7 fl oz (&#8531 pint)) half-fat creme fraiche
3 Tbsp. hot horseradish sauce
juice of 1/2 lemon, plus extra lemon wedges to serve
300 g (11oz) smoked salmon
1 Tbsp. capers
small bunch of dill, roughly chopped

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. On a lightly floured surface, roll out pastry to a square about 30.5 x 30.5cm (12 x 12in) and 3mm (⅛in) thick. Trim edges to neaten and discard. Put square on to a baking sheet lined with baking parchment and bake for 10-12min until puffed and golden. Remove from oven, cover with another piece of baking parchment and a heavy baking sheet. Press down to flatten, then bake for a further 35-40min, until golden and crisp. Leave to cool.
2. Step 2
  Meanwhile, in a small bowl, mix together the crème fraîche, horseradish and lemon juice. Spread the mixture over the pastry base, top with smoked salmon, then scatter with capers and dill. Serve with lemon wedges.
  
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Per Serving:

Calories: 370
Fibre: 2 g
Total carbs: 20 g
Sugars: 2 g
Total fat: 24 g
Saturated fat: 12 g
Protein: 17 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time