Salmon & spinach tart
12
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Ready rolled light puff pastry sheet
320 g
Egg, whole, raw
1 medium, raw, lightly beaten
Half Fat Crème Frâiche
50 g
0% fat natural Greek yogurt
100 g
Horseradish Sauce
2 teaspoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Parsley, fresh
2½ tablespoon(s), 2 tbsp, plus extra to serve
Spinach
40 g, young leaf
Salmon, grilled
160 g, 2 x 80g cooked salmon fillets, skinned removed & flaked
Rocket
4 portion(s), to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll the ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with a little beaten egg, prick the base all over with a fork, and bake for 15 minutes until golden.
2
Meanwhile, in a small bowl, mix the half-fat crème fraiche with the yogurt, horseradish, lemon juice and parsley. Spread the mixture onto the pastry, then scatter the spinach and salmon. Bake for 5 minutes then season with freshly ground black pepper, cut into quarters and serve with rocket.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.