Salmon traybake tart
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Salmon traybake tart
A super-easy supper dish for busy weeknights. Make it veggie by switching out the salmon for some marinated artichokes
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
619Kcal
Fat
41gr
Saturates
17gr
Carbs
37gr
Sugars
8gr
Fibre
3gr
Protein
25gr
Salt
1.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 375g sheet ready-rolled puff pastry
- 1 medium egg, beaten
- 1 large courgette
- 1 tbsp olive oil
- 250g ricotta
- 2 tbsp horseradish sauce
- 1 garlic clove, crushed
- zest and juice of 1 lemon
- handful of fresh dill, roughly chopped
- 180g honey roast salmon
- 12 caperberries (or a handful of capers)
- handful of wild rocket
Step by step
Get ahead
Prep to the end of step 3 a few hours ahead; store the filling in the fridge. Assemble and bake for 8-10 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Unroll the pastry on its paper and place on a baking tray. Score a 2cm border around the edge and prick the base all over. Brush the border with a little of the beaten egg, then bake for 10-12 minutes, or until golden and well risen. Remove from the oven and leave to cool slightly.
- Slice the courgette thinly lengthways and brush the slices with the oil. Griddle for 4-5 minutes or until the courgettes are soft and have griddle marks. Set aside.
- In a bowl, mix together the ricotta, horseradish, garlic, lemon zest and juice and the rest of the beaten egg. Season and stir through the dill. See ‘Get ahead’ on page 13 if preparing in advance.
- Reduce the oven temperature to 180°C, fan 160°C, gas 4. Press down the centre of the tart where it has puffed up and spread with the ricotta filling. Ribbon the courgette slices on top and flake over the salmon. Return to the oven for 5 minutes.
- Remove from the oven and leave to cool slightly, before topping with the caperberries and rocket to serve.
