FREE shipping over $100*
Shop Our Brands
Shop Our Brands

Hot Smoked Salmon & Cream Cheese Tarts

Hot Smoked Salmon & Cream Cheese Tarts
Prep Time:20mins
Servings:Makes 12
Cook Time:14min cook
Total Time:34mins


  • 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


  • 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


  1. Start by preparing the everything bagel seasoning. Combine all ingredients in a small bowl and mix until well combined.
  2. 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.
  3. 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.
  4. 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.*
  5. 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.