Smoked Salmon Tart
There is something a little theatrical about shaping a pie crust into a fish, and this tart earns the effort. The crust bakes up crisp and golden under a coating of everything bagel seasoning, then plays host to whipped cream cheese, smoked salmon, and salmon roe, with pickled mustard seeds and fennel fronds for a bit of brightness. A finishing drizzle of olive oil and a squeeze of lemon round it out. Serve it as the anchor of a brunch spread, or let it sit at the center of the table and watch it disappear.
Ingredients
- 1 sheet store-bought pie crust, thawed for 15 minutes
- All-purpose flour, for rolling
- 1 egg, beaten (for egg wash)
- Everything bagel seasoning
- 4 oz whipped cream cheese
- 4 oz smoked salmon
- 1 oz salmon roe
- Pickled mustard seeds
- Fresh herbs, such as fennel fronds
- Olive oil, for finishing
- Fresh lemon, optional
Directions
Shape the crust Preheat the oven to 425°F. Lightly flour the pie crust and roll it out until slightly thinner and large enough to shape. Transfer to a parchment-lined Anolon baking pan and cut or shape the dough into a fish. Crimp the edges to create a defined crust, then poke the center of the fish all over with a fork to prevent it from puffing while baking.
Season and bake Brush the outer crust with egg wash and sprinkle generously with everything bagel seasoning. Bake at 425°F for about 15 minutes, or until crisp and golden brown. Remove from the oven and let cool completely.
Assemble Spread the whipped cream cheese over the center of the cooled tart, leaving the seasoned crust exposed. Layer the smoked salmon over the cream cheese.
Garnish Top with salmon roe, pickled mustard seeds, and fresh herbs such as fennel fronds. Finish with a drizzle of olive oil and a squeeze of fresh lemon, if desired.
Serve Serve right away or refrigerate and serve chilled.
