Smoked Salmon Puff Pastry

Recipe by Jess Filippo

Serves 6-8

Cook Time 20 mins

Our flakiest, butteriest, most darling ‘lil springy show-off!!! Filled with a creamy, dreamy smoked salmon + lemon dill filling that’s rich, bright, and so freakin’ delicious! Topped with thinly sliced radishes, snap peas, and a flurry of fresh dill for that extra springy magic. Equal parts effortless and wildly impressive (yay for store-bought puff pastry).

This Recipe Features:

Smoked Salmon (3-Pack)

$33.00

Our flakiest, butteriest, most darling ‘lil springy show-off!!! Filled with a creamy, dreamy smoked salmon + lemon dill filling that’s rich, bright, and so freakin’ delicious! Topped with thinly sliced radishes, snap peas, and a flurry of fresh dill for that extra springy magic. Equal parts effortless and wildly impressive (yay for store-bought puff pastry).

This Recipe Features:

Smoked Salmon (3-Pack)

$33.00

Ingredients

• 1 14 oz sheet puff pastry, defrosted
• 1 egg + 1 tsp water
• 1 whole peppercorn (optional)
• 4 oz cream cheese, softened
• 4 oz creme fraiche
• 2 tins Fishwife Smoked Salmon
• 2 tbsp dill, chopped + more for garnish
• zest of 1 lemon
• salt & pepper
• 2 radishes, very thinly sliced
• snap peas, halved, for toppin

Directions

Once puff pastry is defrosted, place on a parchment lined cookie sheet and use a knife to cut out a large fish shape. (I traced my shape on a piece of parchment, cut it out, and used it as a guide!) Using the knife again, create a border about 1/2-inch thick around the entire fish, but do not cut all the way through. Place the sheet in the fridge while the oven preheats.
Preheat the oven to 400F. Meanwhile, beat egg and water in a small bowl. When the oven is preheated, remove the pastry from the fridge and brush with egg wash. Press the peppercorn into the front area to resemble the fish's eye (optional). Bake the pastry for 20-25 minutes until deeply golden brown, firm, and dry to the touch. Remove and set aside to cool.
Combine the cream cheese, creme fraiche, lemon zest, dill, and salmon in a small bowl and mix to combine. Season to taste with salt and pepper
Using the back side of a spoon, press the tart down inside of the scored border. Spread the salmon filling evenly inside the border. Top with the radishes, snap peas, and extra dill. Slice, serve, and enjoy!!