- 200g Huon Premium Cold Smoked Salmon
- 1 large sheet puff pastry
- 1 egg
- 200g crème fraiche
- Green Drizzle:
- 1 tbsp chives, chopped
- 1/4 cup dill, chopped
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 1/4 cup olive oil
First make the drizzle. Reserve 1 tbsp of dill for garnishing, and blend remaining ingredients until smooth, check the seasoning and set aside.
Preheat oven to 200C
Place the pastry sheet on a baking tray lined with paper. Using a small knife, score (do not cut all the way through the pastry) a parallel line about 3cm in from each side to create a 2cm border around the edge of the pastry.
Use a fork to prick all over the surface of the pastry inside the border. Beat the egg in a little bowl and brush all over the surface of the tart. Scatter with a little sea salt.
Cook in the oven till puffed and golden, about 15 minutes.
Remove from heat, and transfer to a serving tray. Lightly spread the crème fraiche over the surface of the tart inside the border. Arrange Huon Salmon slices on top of crème fraiche, then use a dessert spoon to drizzle the dressing over the tart. Scatter reserved dill fronds over the top and serve with a large green salad.