Simple smoked salmon tart

If you’re more of a carnivore than a fish-lover, then use Parma ham in place of the salmon.

By The GH Kitchen TeamPublished: 06 March 2013

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Food, Collar, Ingredient, Produce, Lox, Dress shirt, Dish, Smoked salmon, Tableware, Salmon,

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Yields:

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

375 g
pack ready-rolled shortcrust pastry
400 g
(14oz) light cream cheese, we used Philadelphia light
2 Tbsp.
freshly chopped chives, plus extra chopped chives to garnish
2
lemons
250 g
(9oz) smoked salmon, in long slices
2
spring onions, finely sliced

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Unroll the pastry on to a large baking sheet (discard packaging) and cook in the oven for 18-20min until golden brown. Carefully take out of oven and leave it to cool completely on the tray (make sure it doesn't become stuck).
2. Step 2
  Mix the cream cheese in a large bowl to loosen it, then stir in the chives and some seasoning. Finely grate off the zest from one of the lemons (avoiding the white pith beneath the yellow skin). Stir in most of the zest and check the seasoning.
3. Step 3
  Slide cooked pastry on to a pretty board or platter. Spread filling on top, leaving a 2cm (¾in) border around the sides.
4. Step 4
  Arrange the salmon slices in nice swirls. Scatter over chives, spring onions and remaining zest. Cut remaining lemon into wedges and serve with the tart.

Per Serving:

Calories: 488
Total carbs: 25 g
Sugars: 3 g
Total fat: 35 g
Saturated fat: 14 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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