Luxury salmon and sweet onion tart
This tart uses several luxury ingredients. Serve on special occasions. The caviar can be left out to reduce the cost; substitute little nuggets of finely chopped preserved lemon. The layers of buttery, flaky puff pastry make a wonderful base for the sweet onions. Be sure to cook the onions very slowly for as long as you dare. That way they’ll be tasty and very sweet.
|4 Tbsp||Extra virgin olive oil|
|500 g||Puff pastry, pre-rolled, thawed|
|2 tsp||Fennel seeds|
|3||Onions, large, sliced|
|2 Tbsp||Horseradish sauce, or 1 tsp wasabi|
|½ cup||Creme fraiche|
|200 g||Smoked salmon, cold, sliced|
|1 jar||Salmon caviar, small|
|1||Fresh herbs, such as dill, parsley or chervil, roughly chopped|
- Pre-heat the oven to 200C.
- Lay the pastry out to fit a 30cm x 40cm oven tray. Allow the pastry to rest in the refrigerator for at least 30 minutes if possible.
- In a heavy-bottomed frying pan, heat the olive oil and butter and add the onions. Cook slowly over a gentle heat, stirring frequently, for about 20 minutes until the onions caramelise. Ladle the onions onto the pastry and spread out evenly, scattering the fennel seeds over.
- Place in the oven and raise the temperature to 210C. Bake for 15-20 minutes until the pastry is puffed and golden.
- Meanwhile, stir the horseradish or wasabi into the crème fraîche and refrigerate until needed.
- When the tart is done, cover it with the salmon, drizzle the flavoured crème fraîche over, and top with the salmon caviar, some freshly ground black pepper and the herbs. Serve while warm.