Hot Smoked Salmon & Cream Cheese Tarts
Prep Time:20mins
Servings:Makes 12
Cook Time:14min cook
Difficulty:Easy
Total Time:34mins
Ingredients
- 375g Carême All Butter Puff Pastry, defrosted
- 1 large egg, beaten
- 150g cream cheese, softened
- 100g creme fraiche (or sour cream)
- 150g hot smoked salmon, flaked into large pieces
- Pickled red onion, to serve
- Fresh dill, to serve
- Capers, to serve
- Juice 1/2 lemon, to serve
EVERYTHING BAGEL SEASONING
- 1tbsp onion powder
- 1 tbsp sesame seeds
- 2 tsp poppy seeds
- 2 tsp garlic powder
- 1/2 tsp sea salt flakes
- 1/4 tsp ground black pepper
Instruction
- Start by preparing the everything bagel seasoning. Combine all ingredients in a small bowl and mix until well combined.
- Unroll the pastry, and cut the pastry sheet into 12 9x9cm squares. Place each piece of pastry on a piece of baking paper a little larger than the pastry, then score a 1.5cm border around each piece of pastry and brush the border with beaten egg. Sprinkle the everything bagel seasoning on the egg washed borders (about 1-2tsp on each piece of pastry) and then chill the pastry in the freezer for 15 minutes.
- Place 4 or 6 of the tart bases in the basket of the Instant air fryer (depending on the size of air fryer you have) and bake for 12-14 mins at 180°C until pastry is golden.
- Remove from air fryer and press the centre of the tart bases down if they have puffed up. Repeat with the remaining tart bases and set aside to cool completely.*
- Combine the cream cheese and creme fraiche in a bowl and stir until well combined, then spread 1-2 tablespoons of the mixture on the bases staying within the border. Top with hot smoked salmon, pickled onions, capers and dill. Serve immediately with a squeeze of lemon juice on each.
*NB - The bases can be cooked a couple of days prior to serving. Store in an airtight container on your bench once cool until ready to top and serve.