Smoked Salmon Tart


2 tbs canola oil
2 cups of leeks, trimmed and chopped
4 cloves garlic chopped
2 tbs thyme, chopped
1/4 cup parsley, chopped
2 tbs chives, chopped
1/2 lb of Alaska smoked salmon
1 and 1/2 cups shredded Swiss cheese
2 tbs Italian bread crumbs
1 tsp cayenne pepper
1 package of puff pastry, thawed (17oz)
1 egg beaten with 1 tbs of water
  • In a large saute pan, cook leeks and garlic in canola oil over medium high heat until leeks are soft. Take care not to burn garlic.
  • Stir in herbs and cook for an additional 2 minutes. Remove from heat.
  • In a bowl, combine Alaska smoked salmon, cheese, bread crumbs and cayenne pepper.
  • Stir in cooled vegetable mixture.
  • Preheat oven to 400 degrees.
  • Divide and roll out puff pastry to fit a 10 inch tart or pie pan.
  • Fit one pastry sheet into  pan. With a fork make holes in pastry sheet.
  • Add filling and top with remaining pastry sheet.
  • Trim and seal edges. Brush with egg wash.
  • Bake for 25 to 30 minutes or until puffed and golden.
  • Cool and serve.
Recipe courtesy of Alaska Seafood Marketing Institute




15 min


35 min


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