Quick Smoked Salmon Tart 

By Christian Reynoso

Updated April 23, 2024

  • Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(899)
Comments
Read comments

Reminiscent of a classic bagel with lox, this quick and convenient tart is made with buttery, flaky store-bought puff pastry for a no-rolling-necessary appetizer or light yet satisfying meal. A schmear of sour cream is added after the pastry is baked, followed by smoked salmon and toppings boasting of nothing but freshness: crisp cucumbers, pickled onion, briny capers and fragrant dill. Altogether, this smoky, creamy tart is a surefire hit for any gathering.

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Ingredients

Yield:4 servings

  • ½ cup thinly sliced red onion (about ½ small onion)

  • Salt  

  • 3 tablespoons red wine vinegar

  • 1 frozen puff pastry sheet (9 to 14 ounces; brands vary), thawed

  • 1 cup sour cream or crème fraîche

  • 4 to 6 ounces sliced smoked salmon 

  • 1 to 2 Persian cucumbers, thinly sliced 

  • 1 tablespoon capers, drained 

  • Fresh dill or parsley or both, for serving 

  • Lemon wedges for serving

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 42 milligrams cholesterol; 204 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 1 gram fiber; 374 milligrams sodium; 9 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a small bowI, toss onion with a pinch of salt, then add vinegar and toss again. Set aside, tossing occasionally, until ready to serve.

  2. Step 2

    Line a sheet pan with parchment and lay the pastry on top. With a fork, vigorously poke the pastry, deeply, from edge to edge. This will help it to remain flaky but not puffy (eliminating the potential for air pockets), so the toppings may be easily layered on later.

  3. Step 3

    Place the sheet pan on the middle rack and bake the pastry until golden and flaky, 17 to 20 minutes. (It will rise slightly, but should deflate. If it doesn’t, gently poke a hole and press down lightly on any air pockets). Let cool completely.

  4. Step 4

    When pastry is cool, spread sour cream over the surface like sauce on a pizza. Top with the salmon, cucumber, capers, dill and drained pickled onion. Spritz with lemon and season with pepper. Cut into squares to serve.

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Ratings

5 out of 5
899 user ratings
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Comments

Cynthia

Though I respect the author's choice of sour cream, I might use goat chevre blended with capers in a processor [to make it more spreadable]. Chevre is healthier than sour cream and is quite fantastic with smoked salmon. Yes, I will also make this for a gathering!

solo dough

I precut the puff pastry into serving portions before baking. This is excellent as an appetizer or a main.

Kat

I made two sheets of this at the same time. From reading comments I made three small changes: rolled the dough a bit thinner, used a 50/50 mix of sour cream and whipped cream cheese, and sprinkled a bit of everything bagel seasoning on the final product. Once cooled I assembled both tarts. The first tart then went to a gathering and the second spent 24 hours in the frig. Though both tarts were gobbled down, the way to go is clearly to refrigerate the tart! It was easier to cut and easier to eat and the flavors had melded nicely. After serving the non-refrigerated version I gave this recipe a 4-star review. But after serving the refrigerated version I bumped the review to 5 stars and will make this again. It’s better made ahead. No need for cutting the dough into individual servings if you are going to refrigerate they finished tart before cutting. And for those that asked: rolling the dough thinner and topping the pastry well ahead did NOT make it too thin or soggy. It held up well. This recipe is going in the rotation.

MiJo

This has got to be one of the best (and easiest) recipes of the NYT. Made it for guests on this very hot Florida Summer day and every single person at the table asked for the recipe.

Daphne

Super easy and delicious. I also rolled the pastry thin, did 50/50 with cream cheese and sour cream, and subbed sliced radishes for the cucumbers. Dill was a really nice addition. Will make again!

mary

Because of all of the comments about dissatisfaction with the puff pastry, I used a tube of crescent roll dough for the crust - which worked great! I used Boursin cheese mixed with about 3 ounces of sour cream for the spread. I also refrigerated for several hours as others had recommended. Based on those tweaks, I’d give it a 5. Everyone at the book club meeting asked for the recipe!

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