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Huon Smoked Salmon Tart

Within 15 minutes top the golden crust with fresh ingredients. Swap the toppings for flavours of your liking and customise to your taste.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 6


    •    1 egg
    •    1/4 cup olive oil
    •    2 tbsps lemon zest
    •    200g crème fraiche
    •    2 tbsps lemon juice
    •    1/4 cup dill, chopped
    •    1 tbsp chives, chopped
    •    1 large sheet puff pastry
    •    200g Huon Premium Cold Smoked Salmon


  1. First make the drizzle. Reserve 1 tbsp of dill for garnishing, and blend remaining ingredients until smooth, check the seasoning and set aside.
  2. Preheat oven to 200C.
  3. Place the pastry sheet on a baking tray lined with paper. Using a small knife, score (do not cut all the way through the pastry) a parallel line about 3cm in from each side to create a 2cm border around the edge of the pastry.
  4. Use a fork to prick all over the surface of the pastry inside the border. Beat the egg in a little bowl and brush all over the surface of the tart. Scatter with a little sea salt.
  5. Cook in the oven till puffed and golden, about 15 minutes.
  6. Remove from heat, and transfer to a serving tray. Lightly spread the crème fraiche over the surface of the tart inside the border. Arrange Huon Salmon slices on top of crème fraiche, then use a dessert spoon to drizzle the dressing over the tart. Scatter reserved dill fronds over the top and serve with a large green salad.

This great family recipe is thanks to Huon Aqua at


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