Savory tarts are easy to make, versatile and tasty. With a roll of puff pastry, some cream or cheese and a few bits and pieces from your fridge, you are well on your way to a quick and satisfying dinner.
Yesterday I made a tart with crème fraîche and smoked salmon which we really enjoyed. I added a touch of piment d’Espelette for a little ‘kick’. Serve it with a simple green salad and a buttery Chardonnay.
Salmon Tart with Crème fraîche, Dill & Piment d’Espelette
- 1 roll of puff pastry (40x 24cm)
- 225g crème fraîche
- 100g quality smoked salmon (I used the sustainable one from Fish Tales — LOVE their products!)
- fresh dill
- 6 small sun-dried tomato halves, chopped
- 1 tsp piment d’Espelette
Preheat the oven to 200C and line a baking tray with baking paper. Unroll the puff pastry and place it on the baking tray. Spread the crème fraîche over the surface of the pastry, leaving an edge free all around. Tear the salmon in pieces and arrange over the tart. Scatter with the dill and sun-dried tomatoes. Sprinkle with the piment d’Espelette. Bake the tart for approx. 25 minutes until golden brown. So delicious!
Today’s recipe is something I quickly made yesterday because I had no intention of hanging out in the kitchen for too long — it was HOT! The temps are passing the 30s here in the Netherlands, and as much as I love warm weather, I am not a fan of cooking elaborate meals in the heat (with the exception of a roast chicken once in a while, but how elaborate is that?).
It was late in the afternoon, and I had no idea what to serve for dinner, so I made a quick dash to my local supermarket. When I spotted two thick, beautifu smoked salmon fillets, I immediately knew what I would make — salmon tartare! A light, refreshing dish with tons of flavor! With a salad, some bread and a cold soup (I’ll be posting the recipe here tomorrow), it was the perfect dinner to end a steamy summer day! PS: I used ring molds to serve the tartare, but you can also serve it with toast or little boats made from Belgian endive. Enjoy!
Smoked Salmon Tartare
- juice of 1 small lemon
- 1 ½ tbsps good olive oil
- ½ tsp Dijon mustard
- 3 tbsps chopped chives
- fleur de sel
- freshly cracked pepper
- ¼ cucumber, finely diced
- 400g smoked salmon fillets, diced
- crème fraîche, thinly sliced lemon & microgreens, to serve
In a medium bowl, whisk the lemon juice, olive oil and salt and pepper to make a vinaigrette. Stir in the chopped chives, cucumber and salmon. Mix well and refrigerate for at least an hour. When ready to serve, use a ring mold to form the individual tartares. Top each one with a little crème fraîche and garnish with lemon, a scattering of microgreens and a good grinding of pepper.