A crisp puff pastry base, silky cream cheese, smoked salmon, capers and fine ribbons of red onion — this appetizer comes together in minutes and always looks restaurant-worthy. Perfect for an aperitif, brunch or a quick spread with a glass of sparkling wine.
Ingredients
- Ready-made puff pastry, non-yeasted — 8.8 oz | 250 g
- Egg — 1
- Sesame seeds — 1 tbsp | 1 tablespoon
- Cream cheese — 5.3 oz | 150 g
- Smoked salmon — 7.1 oz | 200 g
- Red onion — 1/2
- Capers — 2 tbsp | 2 tablespoons
- Fresh dill or parsley — 0.4 oz | 10 g
- Lemon zest — 1 tsp | 1 teaspoon
- Freshly ground black pepper — 1/4 tsp | 1/4 teaspoon
Step-by-step recipe
- Preheat the oven to 392°F | 200°C. Line a baking sheet with parchment paper.
- Roll out the puff pastry to a thickness of 0.08-0.12 in | 2-3 mm. With a knife, mark a border around the edge, leaving about 0.4 in | 1 cm from the rim, without cutting all the way through. Lightly prick the center with a fork.
- Brush the edges with the beaten egg and sprinkle with sesame seeds.
- Bake for 12-15 minutes until deeply golden and puffed at the sides. Transfer to a rack and let cool for 5-7 minutes.
- Spread the center with cream cheese.
- Arrange the smoked salmon on top, add the red onion thinly sliced into half-moons and the capers.
- Finish with chopped herbs, freshly ground pepper and lemon zest. Serve immediately while the base stays crisp.
Serving and storage
Serve warm or at room temperature. If preparing ahead, bake the base and keep it separate; assemble with the salmon and cheese just before serving to preserve the crispness.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Mini portions: cut the pastry into 6-8 rectangles and bake as individual tartlets — ideal for a buffet.
- Without salmon: swap in slices of lightly salted trout, prosciutto or marinated mackerel.
- Creamy base: mix a little horseradish or Dijon mustard into the cream cheese for a sharper note.
- Crisp without risk: prick the center more densely with a fork so it rises no higher than the edges.
- Herbs by season: dill is classic with salmon, but soft parsley or a pinch of chives also work beautifully.
Nutritional value (per serving)
| Calories | 300 kcal |
| Protein | 11 g |
| Fat | 20 g |
| Carbohydrates | 20 g |
| Sugar | 3 g |
| Sodium | 900 mg |
FAQ
Can I use yeasted puff pastry?
Yes, but the base will be taller and taste a little more bread-like. Keep an eye on the baking time: yeasted pastry may need 2-3 minutes longer.
How do I prevent the base from going soggy?
Let the tart cool slightly, spread on a thin layer of cheese and assemble just before serving. You can also spread the cheese on the cooled base and add the salmon at the table.
What can I use instead of capers?
Finely chopped cornichons, pickled green pepper or a few olives — add them sparingly so they do not overpower the salmon.