Smoked Salmon Tart Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Smoked Salmon Tart layers flaky puff pastry with herbed cream cheese, silky smoked salmon, briny capers, and fresh dill for elegant brunch showstopper.

Ready in 45 minutes, it’s perfect for parties or Mother’s Day gifting.

Why This Recipe Works

Puff pastry bakes shatter-crisp with scored borders. Cream cheese spreads smooth without sogginess. Capers cut richness perfectly. Lemon zest brightens without overpowering. Cold assembly keeps salmon glossy.

Ingredients & Prep

Pastry:

• 1 sheet puff pastry, thawed
• 1 egg + 1 tbsp water (egg wash)

Cream Cheese Spread:

• 8 oz cream cheese, softened
• ¼ cup sour cream
• Zest + juice of 1 lemon
• 2 tbsp fresh dill, chopped
• 2 tbsp chives, sliced
• 2 tbsp capers, drained
• Salt, pepper

Toppings:

• 8 oz smoked salmon slices
• ¼ red onion, thinly sliced
• Extra dill + lemon wedges

Step-by-Step Instructions

1. Preheat 400°F; line sheet parchment. Roll puff to 12×16-inch rectangle.
2. Score 1-inch border; prick center dough. Brush border with egg wash.
3. Bake 18-22 minutes until golden puffed. Cool completely.
4. Beat cream cheese, sour cream, lemon, herbs, capers until smooth.
5. Spread evenly inside border; layer salmon artfully.
6. Scatter red onion, extra dill; serve with lemon wedges.

Flavor Variations

Storage Tips

Refrigerate assembled 1 day max. Store components separate 2 days.

FAQs

Pastry soggy?
Cool completely before spreading.

Salmon dry?
Cold smoked lox best; layer loosely.

No puff pastry?
Phyllo sheets work layered.

Conclusion

Smoked Salmon Tart dazzles brunch silky elegance perfection.

Smoked Salmon Tart Recipe

Print Recipe

An elegant smoked salmon tart with a buttery crust, creamy herbed filling, and silky smoked salmon on top. Perfect for brunch, holidays, or an easy yet impressive appetizer.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 40 mins
• Total Time: 1 hr 5 mins
• Yield: 6 slices 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

• Tart crust:
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3–4 tbsp cold water
• Filling:
• 8 oz (225g) cream cheese, softened
• 1/2 cup crème fraîche or sour cream
• 2 large eggs
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1/4 tsp black pepper
• Topping:
• 5–6 oz smoked salmon
• Extra dill or chives
• Capers (optional)

Instructions

• 1. Preheat oven to 375°F (190°C).
• 2. Combine flour and salt; cut in butter until crumbly.
• 3. Add cold water gradually until dough comes together.
• 4. Press dough into a tart pan and prick base with a fork.
• 5. Blind bake for 12–15 minutes until lightly golden.
• 6. In a bowl, whisk cream cheese, crème fraîche, eggs, lemon juice, zest, herbs, and pepper until smooth.
• 7. Pour filling into pre-baked crust.
• 8. Bake 25–30 minutes until set with a slight jiggle in the center.
• 9. Cool slightly, then top with smoked salmon, herbs, and capers.
• 10. Slice and serve warm or chilled.

Notes

• Serve with a light green salad for brunch.
• Can be baked ahead and topped just before serving.
• Use hot-smoked salmon for a firmer texture if preferred.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 3g
• Sodium: 520mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 155mg

Keywords: smoked salmon tart, salmon tart recipe, savory brunch tart