TWWP Living: Smoked Salmon Tart
Since we are still enjoying some pretty gorgeous Spring days, Chef Blake has come up with yet another amazing treat to celebrate this beautiful season. This time around, she has made a scrumptious smoked salmon tart that is not only pretty to look at, but it’s also absolutely delicious. Trust me, we’ve tested it.
I must admit that I love entertaining and preparing pretty and yummy dishes for our friends and this salmon tart is definitely making it to our next party menu.
Sliced smoked salmon (roughly 8 slices)
1 package of room temperature cream cheese or 1 small container of creme fraiche
Place puff pastry in the refrigerator overnight until thawed. Cut in half. Stretch the puff pastry slightly but maintain rectangular shape. Lay on a baking sheet. Follow directions on box for cooking. Once the pastry has cooled, spread the cream cheese in a thin layer over tart. Next, lay salmon over tart. Cut cucumbers into quarters. With a mandolin or vegetable peeler make thin ribbons to lay gently over salmon. Garnish with fresh dill and serve.
Serves 4 to 6
This delicious smoked salmon tart pairs beautifully with Chef Blake’s favorite Springtime cocktail. For the recipe and instructions visit our previous TWWPLiving feature.
Chef Blake attended the prestigious French Culinary Institute in New York and spent many years cooking in some of the best fine dining restaurants in the city. Her training, refined palette and classic French technique have led her to build a successful private chef business cooking for some of the most elite clients.