Recipes
Smoked salmon 'everything bagel' topped tart
The classic New York deli favourite, with its tasty seed mix topping, gets a makeover in this showstopping sharer brunch dish.
The classic New York deli favourite, with its tasty seed mix topping, gets a makeover in this showstopping sharer brunch dish.
Cook: 40 Mins
Serves: 6
Price: £2.06 per serving
Nutritional Information
Each 160g serving contains
Energy
2421kj
362kcal
2421kj
362kcal
18%
Fat
18.4g
18.4g
Med
26%
26%
Saturates
9g
9g
High
45%
45%
Sugars
4.2g
4.2g
Low
5%
5%
Salt
1.54g
1.54g
Med
26%
26%
of your reference intake.
Typical energy values per 100g:
1513kj/362kcal
Typical energy values per 100g:
1513kj/362kcal
Ingredients
½ small red onion, finely sliced
3 lemons
320g pack Asda Ready Rolled Light Puff Pastry
2 tsp chia seeds
1 tbsp sesame seeds
1 tsp onion seeds
1 egg yolk, lightly beaten with 1 tsp water
2 x 200g tubs Asda Light 50% Less Fat Original Soft Cheese
2 x 100g packs Asda Zesty Lemon & Black Pepper Smoked Salmon
15g capers, drained
a few fresh dill sprigs, chopped
Method
1
Put a baking tray in the oven and preheat to 220°C/200°C fan/gas 7. Add the red onion to a small bowl and squeeze over the juice of 1 lemon, season with salt and set aside to pickle.
2
Unroll the puff pastry onto a large piece of baking paper and lightly roll out the pastry to make a slightly larger rectangle, about 36x26cm. Trim the edges to straighten them, if necessary, then score a border 2cm from the edge with a small knife, taking care not to cut through the pastry.
3
Mix the chia, sesame and onion seeds in a bowl with a pinch of flaky sea salt and freshly ground black pepper. Brush the pastry border with the egg yolk, sprinkle over the seeds to coat the border completely and prick the pastry inside of the border all over with the prongs of a fork.
4
Carefully slide the pastry onto the hot baking tray using the baking paper and bake for 15 mins until golden and risen. Remove the pastry case from the oven and press down the risen centre with the back of a spoon. Leave to cool.
5
Meanwhile, grate the zest from ½ a lemon and set aside. Squeeze all the juice from the zested lemon into a bowl and add the soft cream cheese. Whisk for about 3–4 mins until very light and fluffy. It will go runny to start with but will thicken to make soft peaks. Season.
6
Dollop the whipped soft cream cheese over the inside of the cooled pastry case, then spread evenly. Arrange the smoked salmon slices on top, scatter over the capers, dill, reserved lemon zest and pickled onions. Cut the remaining lemon into wedges, arrange on the side and serve.