About the Recipe
Salmon and leeks are a match made in heaven, but make them creamy leeks and they're perfectly complemented by hot smoked salmon and the tangy burst of capers. Snuggled onto a bed of flaky all butter pastry. Bon appétit!
Ingredients
Salad
1 Lebanese cucumber, peeled into ribbons
1 tsp white wine vinegar ^
50g mesclun
Pastry
250g flaky puff pastry
1/2 pack crust seasoning
Filling
200g potatoes, thinly sliced
1 drizzle of olive oil ^
1/2 leek, thinly sliced
1 drizzle of olive oil ^
4 Tbsp lite sour cream
180g smoked salmon, flaked
1/2 bunch dill, leaves picked
20g capers
Preparation
Preheat oven to 220°C (200°C fan bake).
Prep salad:Â Peel cucumber into ribbons and toss in a large bowl with white wine vinegar. Season to taste with salt and pepper. Set aside to allow cucumber to pickle slightly.
Prep & cook pastry:Â Gently unroll pastry sheet onto a lined oven tray. Score around the border of pastry 1cm from the edge with a sharp knite not cutting all the way through) and sprinkle border with 1/2 pack crust seasoning. Using a fork, prick base of pastry. Bake for 15 minutes on lower oven rack, until puffed and golden brown.
Meanwhile, prep & cook potatoes: Thinly slice potatoes (see fip). Toss on a lined oven tray with olive oil and season with salt and pepper. Cook on oven rack above pastry for about 15-20 minutes, until tender.
Prep & cook leek: While potatoes are cooking, thinly slice leek. Heat oil in a large frypan on medium heat. Cook leek for 5-6 minutes, stirring often, until softened. Take care not to let them burn. Remove pan from heat and stir through sour cream.
Assemble tart:Â Remove skin from salmon and pick dill leaves. Once pastry has cooked, top with potatoes and leek. Flake over bite sized pieces of salmon, then top with capers and dill. Cut into pieces.
Finish salad:Â Add mesclun to cucumber and toss to combine.