Salmon brunch tart recipe
Created by The Tesco Recipes team
This salmon tart is perfect for a relaxed weekend brunch or light lunch. Puff pastry is topped with tzatziki, pickled radishes, avocado and smoked salmon. And the secret finishing touch? A drizzle of honey to offset the smoky salmon – delicious!
See method- Serves 4
- Takes 40 mins plus cooling
- 385 calories / serving
Ingredients
- 320g pack ready-rolled puff pastry
- 1 egg, lightly beaten
- 2 tsp sesame seeds
- 1 tsp caster sugar
- 2 tbsp red wine vinegar
- 70g radishes, very finely sliced
- ½ cucumber, halved lengthways and deseeded
- 150g Greek-style yogurt
- ½ small garlic clove, crushed
- ½ lemon, zested and juiced
- 100g pack Tesco Finest Strong And Robust Scottish Smoked Salmon
- 1 small avocado, thinly sliced
- 1 tbsp clear honey
- ¼ tsp flaky sea salt
- 3g chopped dill
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1605kJ 385.0kcal
- Fat
- 21g
- Saturates
- 9g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 33.0gProtein 13.8gFibre 3.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry (still on its paper) onto a baking tray. Brush all over with the beaten egg and use a sharp knife to score a 4cm border all around the edge, being careful not to cut all the way through. Sprinkle the sesame seeds over the border, then bake for 25 mins until crisp, puff ed up and golden. Set aside on a wire rack to cool for 15 mins.
- Meanwhile, mix the sugar and vinegar together. Add the radishes and toss. Leave to pickle.
- Coarsely grate the cucumber, then wrap in a clean tea towel and squeeze out as much water as you can. Mix with the yogurt, garlic and lemon juice, then gently spread over the base of the tart. Scatter over the salmon, radishes and avocado, then drizzle over the honey. Serve with the sea salt, lemon zest and dill sprinkled all over.
- Tip: Bake the pastry and make the tzatziki a few hours ahead. Chill the tzatziki and assemble when ready to serve
- See more Brunch recipes
