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    Smoked Salmon & Asparagus Tarts

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    Smoked Salmon & Asparagus Tarts
    Preparation time is 20minutes
    Cook time is 20minutes
    Total time is 40minutes
    Serve is for 4 people
    Difficulty level: 3 out of 4

    11 Ingredients

    Number of servings
    4
    • 150grams Tassal smoked Tassie salmon, torn in half
    • 2 bunches asparagus, trimmed
    • 2 sheets frozen puff pastry, partially thawed
    • 2 eggs, lightly beaten
    • 2tablespoons sesame seeds
    • 2teaspoons Masterfoods Onion Flakes
    • 1/3 cup sour cream
    • 1tablespoons dijon mustard
    • 1/2 small red onion, thinly sliced
    • 1/4 cup dill sprigs
    • 1 lemon, cut into wedges (to serve)

    Nutrition per serving

    2240 Kilojoules or 538 Calories
    26% of daily energy intake*
    Protein
    20.9grams
    Fat
    32.0grams
    Carbs
    40.2grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    This salmon and asparagus tart recipe makes an impressive savoury lunch or dinner. With a sesame and onion seasoned crust, this colourful eggy tart is perfect for picnics, alfresco lunches and the like.

    Method

    Step 1 of 4

    Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Place 1 pastry sheet onto each tray. Cut (without cutting right through) a 2cm border around edge of each sheet and, using a fork, prick all over centre. Bake for 8 minutes or until puffed and just starting to brown

    Step 2 of 4

    Remove from oven. Carefully re-cut borders, without cutting right through. Press down on pastry centres to flatten. Brush borders with a little egg, then sprinkle each with combined sesame seeds and onion flakes. Arrange half the asparagus, in a single layer, over centre of each pastry sheet.

    Step 3 of 4

    Whisk sour cream, mustard and remaining egg in a small bowl and season. Spoon egg mixture into tart centres around asparagus. Bake for 10 minutes or until pastry is golden and egg mixture is just set.

    Step 4 of 4

    Transfer tarts to a serving board. Divide salmon, onion and dill between tarts. Cut into pieces. Serve with lemon wedges and rocket.

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