This stunning salmon tart comes together with very simple ingredients and with the help of store-bought puff pastry dough that’s effortless for brunch. It’s effortless to throw together, but feels like an elaborate seafood meal. The creaminess from the tender potatoes and cream cheese base works really well with the sweetness of the leeks and the flaked sockeye salmon. The tart is garnished with a zesty arugula salad to bring it all together.
Creamy Potato-Leek Salmon Tart
March 13th, 2024An Effortless Seafood Brunch Dish
Print Recipe
Creamy Potato-Leek Salmon Tart
By Wild Alaskan Company
Prep time
40 minutes
Cook Time
35 minutes
Total time
75 minutes
Yield
6 to 8 servings
Ingredients
- 2 (6 oz.) portions sockeye salmon
- 1 (14 oz.) pkg puff pastry
- 8 oz. cream cheese, softened
- 2 large eggs, divided
- 2 ½ teaspoons salt, divided
- 2 ½ teaspoons black pepper, divided
- 1 lb. boiled small potatoes, quartered
- 2 large leeks, white and light green parts thinly sliced
- 5 tablespoons extra-virgin olive oil, divided
- 2 cups arugula
- 1 tablespoon lemon juice
Instructions
1. Preheat oven to 400F.
2. Roll puff pastry into a 16x12” rectangle on a sheet of parchment. Dock the pastry with a fork, leaving a 1” border. Transfer parchment with dough to a sheet tray and chill in the refrigerator while you work on the filling. If your puff pastry comes in two pieces, just pinch the pieces together before rolling.
3. Toss boiled potatoes, salmon strips, sliced leeks and 4 tablespoons olive oil in a medium bowl, season with 1 teaspoon salt and 1 teaspoon pepper and set aside.
4. Whisk cream cheese, 1 egg, 1 teaspoon salt and 1 teaspoon pepper in a small bowl. Spread the cream cheese mixture all over the puff pastry, leaving a one inch border. Top with the salmon mixture.
5. Whisk remaining egg with tablespoon water to make an egg wash and brush onto the 1” border. Transfer tart to the oven and bake until the pastry is deeply golden brown, 30 to 35 minutes.
6. Right before serving, dress the arugula with the remaining ½ teaspoon salt, ½ teaspoon pepper, lemon juice and 1 tablespoon olive oil. To serve, scatter lemony arugula over the tart and slice into squares.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
