Smoked Fish and Dill Cream Tart

Smoked Fish and Dill Cream Tart
  • Prep Time: 20
  • Total Time: 40
  • Servings: 6-8

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About this Recipe


1 Medium beetroot, peeled
2 cups (500 mL) Vinegar
1/2 cup (125 mL) Sugar
1 cup (250 mL) Water
1 Package Tenderflake® Frozen Puff Pastry
1 Egg, lightly beaten
5 Slices smoked salmon
1/4 cup (60 mL) Finely chopped dill
2 cups (500 mL) Sour cream
1 tbsp (15 mL) Milk
2 tsp (10 mL) Capers


SLICE peeled beetroot very thin using a mandoline or very sharp knife. Place in a shallow bowl and set aside. In a small saucepan, mix vinegar, sugar and water. Heat to a simmer and stir until the sugar is dissolved. Pour the mixture over the beets and set aside to cool. Chill until ready to use.

PREHEAT oven to 400°F (200°C). On a lightly floured work surface, roll out pastry to form an 8” (20 cm) round. Transfer to a baking sheet lined with parchment paper. Using a fork, prick the pastry all over. Brush with egg wash and bake for 15-20 minutes or until puffed and golden brown. Remove from the oven and cool.

TEAR or cut the salmon into wide strips. Whisk together the dill, sour cream and milk. Spread the mixture over the cooled pastry. Top with strips of salmon and garnish with capers. Slice and serve with the pickled beets on the side.


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