Huon Smoked Salmon Tart

Friends or family pop in for lunch un-announced? No stress! Pop the pastry in the oven, and within 15 minutes top the golden crust with fresh ingredients.
Swap the toppings for flavours of your liking and customise to your taste.

Huon Smoked Salmon Tart
15 Minutes
15 Minutes


  • 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


  1. 1

    First make the drizzle. Reserve 1 tbsp of dill for garnishing, and blend remaining ingredients until smooth, check the seasoning and set aside.

  2. 2

    Preheat oven to 200C

  3. 3

    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.

  4. 4

    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.

  5. 5

    Cook in the oven till puffed and golden, about 15 minutes.

  6. 6

    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.