Serves: 4
Prep: 15 mins
Cook: 20 mins
The easiest and tastiest dish to make with salmon!
Ingredients:
3 sheets frozen puff pastry, thawed
125g cream cheese
1 egg, lightly beaten
100g feta, crumbled
350g skinless salmon fillets, 3cm pieces
250g vacuum-packed cooked beetroot, wedges
1 bunch asparagus, finely sliced, blanched
½ cup red-veined sorrel
Topping:
1 cup frozen broad beans, blanched, peeled
½ cup frozen peas, blanched
2 tbsp creme fraiche
1 tbsp lemon juice
How to make the salmon & beetroot tart
Preheat oven to 200°C. Line a large oven tray with baking paper.
Press two sheets pastry on top of each other and press with a rolling pin. Fold third pastry sheet in half and join the long side onto the other piece of pastry (to make one large pastry rectangle). Place on tray. Score a 2.5cm border, then prick the middle with a fork. Bake 10 mins.
In a bowl, combine cream cheese and egg with a fork. Stir feta. Season.
For the topping. In a bowl, combine all ingredients. Season.
Spread cream cheese mixture over base. Sprinkle with salmon and beetroot. Bake 10 mins.
Finish with asparagus and sorrel leaves.
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