Easy Smoked Salmon Puff Pastry Tart

This Easy Smoked Salmon Puff Pastry Tart is a delicious appetizer or brunch recipe made with frozen puff pastry and Traditional Smoked Wild Alaskan Sockeye Salmon. This recipe has been sponsored by Wild For Salmon. Use promo code “coley20” at checkout to receive 20% off your order! As always, all opinions are 100% my own. 

I’ve been traveling – or running around, preparing to travel – for what seems like the entire month of October. I can’t believe it’s about to be November in just a few days, which is basically the holidays, and I’m just scratching my head wondering how we got here so fast.

It almost completely slipped my mind that October is National Seafood Month, and it’s the time of year I like to step up on my soapbox to talk about why it’s so important to choose sustainable sources of seafood. 

Case in point: On our recent trip to Italy, we struck up a conversation with a local fisherman who told us that the waters of the Amalfi Coast are nowhere near as plentiful as they were 20 years ago. Despite the many restaurants boasting “locally caught fish” on their menus, during peak season, much of the seafood served on the coast is sourced from somewhere else. The local waters can no longer keep up with the demand because they have sadly been overfished.

Sure, there are regulations in place, but that doesn’t mean people always follow them. Because of shady, greedy practices, the waters have been stripped of their bounty. Just because something is “locally caught and fresh” doesn’t mean it was sourced responsibly, and it’s a huge problem in the industry.

Unfortunately, this problem isn’t isolated to the Amalfi Coast of Italy. It’s been happening all over the world, including right here in America, for a very long time. So what can you, as a consumer, do about it? It’s simple. Know where your seafood is coming from. It’s not always easy, and it takes a conscious effort, but it’s so important to ensure we can all continue eating the nutrient-dense, delicious seafood we love for generations to come. 

I’ve partnered up again with Wild For Salmon to bring you a recipe that’s perfect for the upcoming holiday season. This easy smoked salmon puff pastry tart is made with ingredients I always keep on hand, and it’s a crowd pleasing recipe that can be served for brunch, lunch or as a fancy schmancy hors d’oeuvre. Versatility and ease of preparation make this a killer recipe to keep in your back pocket for all the upcoming entertaining on the horizon. 

The base is made up of a simple puff pastry tart shell. Just roll out a piece of thawed frozen puff pastry, then fold the sides up 1 inch to create a crust. Trim the edges so it puffs up evenly, then bake it until crisp and golden. It creates the perfect little shell to encase a creamy filling and loads of Traditional Smoked Wild Alaskan Sockeye Salmon.

Wild For Salmon is a small family run company that’s completely dedicated to providing top-quality, sustainably sourced wild Alaskan salmon and other seafood. Owners Steve and Jenn Kurian have been fishing for wild salmon in Bristol Bay for decades, and they’ve made it their mission to make nutrient-dense, high-quality sustainable seafood accessible to everyone. When you order from Wild For Salmon, your fish will arrive at your door vacuum sealed and frozen rock solid on dry ice. This ensures that once it’s defrosted and cooked, the texture of the fish is never compromised and the flavor is succulent, juicy and downright mouthwatering.

The light and crispy tart shell gets topped first with a seasoned cream cheese mixture, and then with plenty of Traditional Smoked Salmon. Wild For Salmon’s Traditional Smoked Sockeye Salmon has the texture of cooked fish, which is different from the smoked salmon you might know as lox. It has a meaty texture and rich smoky flavor that adds such an incredible element to this tart. The sour cream lightens up the cream cheese just a bit, while the scallions, capers and lemon zest add a ton of flavor without overpowering the salmon, which is the true shining star. 

You can order this Traditional Smoked Salmon along with tons of other delicious wild Alaskan seafood directly from Wild For Salmon’s website and have it shipped right to your door. They’re generously offering my readers a 20% off discount, too! Just use promo code “Coley20” at checkout and the discount will be applied.

With a box of frozen puff pastry and some Traditional Smoked Salmon in your freezer, along with a few other pantry staples, this delicious, crowd-pleasing smoked salmon puff pastry tart can be on your table in under 30 minutes!

One Year Ago: New England Clam Chowder / French Baked Toast with Cream and Eggs
Two Years Ago: Linguini Alle Vongole / Apple Cider Baked Doughnuts / Baked Shrimp Scampi
Three Years Ago: Flounder Meuniere / Brown Butter Apple Crisp / Perfect Roasted Pumpkin Seeds
Four Years Ago: Jerk Roasted Pumpkin Seeds / Crispy Chick Peas
Five Years Ago: Nutella + Bananas in Phyllo 

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Easy Smoked Salmon Puff Pastry Tart

• Author: Nicole Gaffney (ColeyCooks.com)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6-10 servings 1x
• Category: Appetizer
• Method: Baked
• Cuisine: American

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Description

This Easy Smoked Salmon Puff Pastry Tart is a delicious appetizer or brunch recipe made with frozen puff pastry and Traditional Smoked Wild Alaskan Sockeye Salmon.

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Ingredients

1 sheet frozen puff pastry, thawed but still cold

4 oz cream cheese, softened at room temperature

2 tablespoons sour cream

1/2 teaspoon lemon zest

1 teaspoon fresh lemon juice

2 tablespoons thinly sliced scallions, plus more for garnish

2 teaspoons finely minced fresh parsley

2 tablespoons capers, drained and rinsed

4-6 oz Wild For Salmon Traditional Smoked Salmon

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Instructions

Preheat the oven to 425 degrees.

Roll out the puff pastry so that it’s roughly 15 inches long and 10 inches wide (it doesn’t have to be exact), then transfer to a parchment lined baking sheet. Lightly dampen the edges with water, then fold them over about 1 inch to form an outer crust. Use a very sharp paring knife to trim off just the outer edge of the pastry, being careful to remove as little dough as possible. this will help the crust puff up evenly.

Use a fork to prick the inside of the dough all over, then bake until puffed and golden brown, about 15 minutes. Set aside and let cool.

While the pastry bakes, mix together the cream cheese, sour cream, lemon zest, lemon juice, scallions, parsley and capers in a medium bowl. 

Once the pastry shell has cooled completely, spread the cream cheese mixture all over the center. Top the cream cheese mixture with large flakes of Wild For Salmon Traditional Smoked Salmon, then sprinkle with more scallions. Cut into wedges, then serve.

This tart can be cut into small portions and served as an appetizer, or cut into larger pieces and served with a green salad for a light lunch, or as part of a brunch spread. 

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Keywords: appetizer, tart, brunch, salmon, smoked salmon, easy, recipe, lunch, entertaining