Smoked salmon tart with onion fondue and fresh leaf salad

Ingredients

  1. 40g Moulded unsalted butter Grand Fermage

    4 slices smoked salmon

    1 roll puff pastry

    2 large onions

    5cl thick crème fraîche

    1/2 bunch chives

    1/3 bunch coriander

    1/2 flat-leaf parsley

    2 tbsp. balsamic vinegar

    3 tbsp. olive oil

    Salt

    Ground pepper

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Preparation

  1. Preheat the oven to 220°C.
  2. Cut the puff pastry into 12cm diameter circles, and arrange them on a non-stick plate. Prick the pastry and refrigerate it for 15 minutes.
  3. Put the pastry circles into the oven for 8-10 minutes until they are all uniformly coloured a nice blond shade. To avoid the pastry swelling, cover it with a sheet of baking paper and then recover with a second baking tray.

  4. Now leave to cool.
  5. Peel, wash and finely chop the onions. In a pan, heat the butter and lightly brown the onions for around 20 minutes. Leave to cool then add the crème fraîche, salt and pepper.
  6. Wash the herbs, remove the leaves from the parsley and coriander, then cut the chives into 3-4cm pieces.
  7. Make a dressing by mixing balsamic vinegar, salt, pepper and olive oil. Now add the fresh herbs and stir through.
  8. On each of the tartlets, arrange a fine layer of onion fondue, then add a slice of smoked salmon arranged ‘in chiffonnade’. Just before serving, place in the oven at 220°C for 4-5 mins.
  9. Arrange the salad on a plate then add the hot smoked salmon tartlet.

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