Savoury Smoked Salmon and Cream Cheese Tart with Red Gold Concentrate

SAVOURY SMOKED SALMON AND CREAM CHEESE TART WITH RED GOLD CONCENTRATE

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Savoury Smoked Salmon and Cream Cheese Tart with Red Gold Concentrate

Ingredients

  • For the Crust: • 1 roll (approx. 400g) ready-rolled puff pastry, thawed • 1 egg, beaten (for egg wash)
  • For the Filling: • 3 to 4 tbsp Red Gold Concentrate (warmed slightly for easy spreading) • 250g plain cream cheese, at room temperature • 2 tbsp sour cream or crème fraîche • 1 tbsp fresh lemon juice • 1 tsp lemon zest • 2 tbsp fresh dill, finely chopped • 1 tbsp fresh chives, finely chopped • Salt and freshly cracked black pepper
  • The Topping: • 150g to 200g smoked salmon or trout ribbons • Half a small red onion, very thinly sliced (optional) • 1 tbsp capers, drained (optional) • Fresh dill sprigs for garnish

Method

  1. Preheat and Prep: Preheat oven to 200°C. Line a 20-22cm tart tin with puff pastry and trim edges.
  2. Blind Bake: Prick the pastry base. Line with baking paper and beans. Bake 15 minutes, remove weights, brush edges with egg wash, and bake 5 more minutes until golden and crisp. Cool completely.
  3. The Secret Layer: Spread Red Gold Concentrate evenly over the cold pastry base.
  4. Whip the Cream Cheese: Beat cream cheese, sour cream, lemon juice, and zest until smooth. Fold in dill, chives, and season to taste.
  5. Layer and Assemble: Gently spread the cream cheese mixture over the RGC layer. Top with smoked salmon ribbons.
  6. Garnish and Serve: Top with red onion, capers, and extra dill. Add a final grind of black pepper and serve.

When I can’t get quality Salmon, I use Smoked Haddock and it works well.