We assure you, this recipe is just as delicious as it looks! Thanks Coley for creating this awesome recipe! -The WFS Team
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.
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.
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.
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.
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.
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!
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.