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Smoked Sockeye Salmon Tart with Creme Fraiche and Cucumber

ButcherBox Kitchen Team

ButcherBox Kitchen Team

October 13, 2023
Clock icon

55 min

Total

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 3/4 cup creme fraiche or sour cream

  • 1 large egg

    beaten

  • 1 tbsp Dijon mustard

  • 1 lemon

  • Fine sea salt and freshly ground black pepper

  • all purpose flour

  • 1 14-ounce package frozen puff pastry

    thawed

  • large shallot

    sliced into thin rings

  • 1 tbsp cup red or white wine vinegar

  • 2 Persian cucumbers

    sliced into long, thin planks 

  • 4 ounces ButcherBox Cold Smoked and Sliced Sockeye Salmon

    defrosted

  • 2 tbsp capers or chopped cornichons

  • Chopped dill or chives

    for serving

Step By Step

Instructions

1
Preheat the oven to 425ºF. In a mixing bowl, whisk together the creme fraiche, egg and mustard. Finely grate the zest from the lemon into the bowl, add ½ teaspoon salt and whisk to combine. 
2
Line a baking sheet with parchment. Lightly flour a work surface and roll the puff pastry out to form a rectangle, about 13-by-11-inches and  about ¼-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry (be careful not to cut all the way through). Dock the center of the pastry all over with a fork. 
3
With a spoon or spatula, evenly spread the creme fraiche mixture all over the center of the pastry, staying inside the borders. Bake until the pastry is golden brown and puffed around the edges, and the crème fraiche mixture is set, 25 to 30 minutes. (Check for air bubbles in the pastry once or twice during baking time; poke any that form gently with a fork to deflate.) Let cool on the baking sheet on a wire rack for at least 20 minutes.
4
Meanwhile, toss the shallot rings, vinegar and ½ teaspoon salt in a small bowl.
5
To serve, evenly layer the cucumber slices over the creme fraiche mixture. Season lightly with salt. Blanket the salmon over the cucumbers. Drain the shallots and sprinkle them over the salmon, followed by the capers and dill. Season lightly with pepper. Cut into squares and serve. 

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