Fresh Salmon and Onion Pickle Tart

Ingredients

• 2 unités Yellow onions (peeled and sliced very thinly with a mandoline)
• 100 ml Apple cider vinegar
• 1 c. à café Salt
• 1 c. à café White sugar
• 100 ml Water
• 15 ml Lemon juice (about 1 tbsp)
• 0.5 c. à café Pink pepper
• 2 c. à soupe Black and white sesame seeds (mixed)
• 0.5 c. à café Sweet paprika
• 0.5 c. à café Garlic powder
• 0.5 c. à café Onion powder
• 1 rouleau Puff pastry (about 275 g, thawed if frozen)
• 2 c. à soupe Whole milk (for egg wash)
• 200 g Cream cheese (type Philadelphia)
• 2 c. à soupe Fresh chives (chopped)
• 0.5 unité Cucumber (peeled and sliced into thin rounds)
• 150 g Smoked salmon (thinly sliced)
• 1 c. à soupe Capers
• 1 unité Lemon (cut into half-moons)

Instructions

1. Prepare the onion pickles

   Peel the onions and slice them very thinly with a mandoline. In a saucepan, bring the apple cider vinegar, salt, sugar, water, lemon juice and pink pepper to a boil. Add the onions, let boil for 1 minute then turn off the heat.

   Time: PT15M

2. Let cool and jar

   Allow the pickles to cool to room temperature, then transfer them to a clean jar with a lid.

   Time: PT10M

3. Prepare the seed and spice mix

   In a bowl, combine the black and white sesame seeds, paprika, garlic powder and onion powder.

   Time: PT5M

4. Assemble the pastry

   Roll out the puff pastry on parchment paper. Lightly brush with milk. Spread the seed mixture over the entire surface, then gently press to adhere. Fold the pastry onto itself and fold the edges about 1 cm. Prick the base with a fork.

   Time: PT10M

5. Bake the pastry

   Bake the pastry at 200°C for 15 minutes, until golden and crisp.

   Time: PT15M

   Temperature: 200°C

6. Prepare the cream cheese filling

   In a bowl, mix the cream cheese with the chopped chives, salt and pepper to taste.

   Time: PT5M

7. Prepare the vegetables and salmon

   Wash the cucumber and cut into thin rounds. Slice the smoked salmon into very thin strips. Cut the lemon into half-moons.

   Time: PT5M

8. Assemble the tart

   When the pastry has cooled, spread the cream cheese filling over the base. Arrange the cucumber rounds, then the smoked salmon, onion pickles, capers, lemon half-moons and finish with a few sprigs of chives.

   Time: PT5M

9. Serve

   Cut the tart into six equal pieces and serve immediately or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

283

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Yellow onions: shallots
• Instead of Apple cider vinegar: white wine vinegar
• Instead of White sugar: cane sugar
• Instead of Lemon juice: lemon vinegar
• Instead of Pink pepper: black pepper
• Instead of Black and white sesame seeds: sunflower seeds
• Instead of Sweet paprika: mild chili
• Instead of Garlic powder: fresh grated garlic
• Instead of Onion powder: powdered shallot
• Instead of Puff pastry: shortcrust pastry
• Instead of Whole milk: plant milk
• Instead of Cream cheese (type Philadelphia): non-fat fromage blanc
• Instead of Fresh chives: flat-leaf parsley
• Instead of Cucumber: zucchini
• Instead of Smoked salmon: smoked trout
• Instead of Capers: pitted green olives
• Instead of Lemon: lime

Equipment Needed

• Mandoline
• Medium saucepan
• Mixing bowl
• Wooden spoon
• Oven
• Baking sheet
• Parchment paper (optional)
• Kitchen brush
• Fork
• Chef's knife
• Cutting board
• Jar with lid (optional)
• Rolling pin (optional)

Critical Steps — Do Not Skip

• Boil the pickles for only 1 minute to keep them crunchy.
• Prick the pastry base before baking to prevent it from puffing up.
• Bake the pastry at 200°C for exactly 15 minutes to achieve a golden but not burnt texture.

Chef Tips from the Video

• Use very cold puff pastry to achieve maximum flakiness.
• Lightly sprinkle sesame seeds before baking for a nutty flavor.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2 to 3 days.

Freezer: Not recommended, the pastry would lose its crispness.

Room temperature: Consume within 2 hours after plating.

Make-Ahead Tips

• Prepare the onion pickles the day before and keep them refrigerated.
• The pastry can be baked ahead of time, then reheated for 5 minutes before serving.