James Martin’s Smoked Salmon & Crème Fraîche Tart

James Martin's Smoked Salmon & Crème Fraîche Tart

This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties

Buy the best-quality puff pastry, made with butter rather than margarine, and make sure the pastry is cooked through. Under-cooked puff isn’t the nicest thing in the world.

• soft butter, for greasing
• 1 packet ready-rolled puff pastry
• 1 small bunch fresh chives
• 300g smoked salmon
• 200ml creme fraiche
• 1 small bunch rocket, watercress or herb cress
• sea salt
• freshly ground black pepper

1 Preheat the oven to 200°C and lightly grease a baking sheet. Cut the puff pastry into 4 circles, 5mm thick and 15cm across.
2 Place the circles on the baking sheet, prick all over with a fork and bake for 10 minutes, until golden brown. Leave to cool.
3 While the pastry cooks and cools, chop the chives and tear the salmon into large strips. Mix the crème fraîche with the chives and season with salt and pepper.
4 Push the top layer of the pastry circles down in the middle, leaving a 3cm border around the edge. Divide the salmon between the hollows in the pastry circles.
5 Drizzle the crème fraîche dressing over the salmon and sprinkle with the rocket, watercress or herb cress. If you like, you can return the tart to the oven for a few minutes to warm through before serving, in which case serve the leaves separately.

Recipe courtesy of James Martin, extracted from Fast Cooking


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