Salmon and shrimp tartine
Photo by Tam West
- Preheat oven to 220C. Lightly roll out 1 sheet of puff pastry, prick with a fork. Egg wash, then pre-cook on a hot pizza stone (or oven tray) until just starting to colour at the edges. Remove.
- Whisk ¼ cup mascarpone (or cream cheese) with 2 Tbsp sour cream, 1 Tbsp horseradish and the zest and juice of ½ lemon. Spread evenly over pastry.
- Top with pieces of fresh salmon cut into thin strips, raw shrimp, thinly peeled courgette and/or baby spinach greens and sliced cherry tomatoes. Top with torn pieces of mozzarella, a sprinkling of capers and a couple of anchovies and bake until coloured and crispy at the edges.
More of Warren's one-dish oven bakes