Smoked salmon tart with dill and parsley pesto

Smoked salmon tart with dill and parsley pesto
  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

This beautiful smoked salmon tart is dressed in a feisty dill and parsley pesto.

Featured in
Easy entertaining, Nutrition information


  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 lemon, 1/2 thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tsp capers, rinsed, drained
  • 1 tbs olive oil
  • 1/3 cup (80ml) creme fraiche
  • 200g smoked salmon, torn

Dill & parsley pesto

  • 1 small garlic clove
  • 1 tbs pine nuts, toasted
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 bunch dill, roughly chopped, plus extra to serve
  • 15g parmesan, finely grated
  • 100ml extra virgin olive oil


  • Step 1
    Preheat oven to 200C. Grease and line a baking tray with baking paper. Place pastry on tray, score a 2cm border and brush all over with egg. Bake for 20 minutes or until golden.
  • Step 2
    Meanwhile, for the pesto, whiz garlic and pine nuts in a food processor. Add herbs and pulse until finely chopped. Add the cheese and oil, then pulse until combined. Season and set aside.
  • Step 3
    Combine lemon slices with onion and capers. Add oil and juice of the remaining half lemon. Season and toss to combine.
  • Step 4
    Lightly press down on the pastry inside the border, then top with creme fraiche, salmon and onion mixture. Cook for 5 minutes or until warmed through. Serve with pesto and dill.


  • 2506 kj


  • 50.7g

    Fat Total

  • 11.1g

    Saturated Fat

  • 2.3g


  • 16.6g


  • 62mg


  • 1189mg


  • 1.6g

    Carbs (sugar)

  • 23.6g

    Carbs (total)

All nutrition values are per serve
  • Author: Debbie Major, Warren Mendes & Lucy Williams
  • Image credit: Richard Jung, Jeremy Simons & Kate Whitaker
  • Publication:



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