Pistachio Salmon Tart

By Sandra Dusza

Pistachio Salmon Tart



4 servings


275g puff pastry

1 egg yolk

3 tbsp milk

Salt pepper

50 g pistachios

1 tbsp sesame

100 g cream cheese

100 g sour cream

2 pcs. spring onions

1/2 bunch of radishes

250 g smoked salmon

1 handful of lamb's lettuce, baby spinach or other lettuce


Preheat the oven to 180°C (top/bottom heat). Roll out the puff pastry on a baking tray lined with baking paper. Whisk together the egg yolk, milk, salt and pepper and use it to brush the edge (approx. 3 cm wide) of the puff pastry.

Chop the pistachios and mix with the sesame seeds. Spread the mixture over the edge of the puff pastry. Bake the puff pastry for 15 minutes until golden brown.

Mix cream cheese and sour cream. Wash and dry the vegetables. Divide the spring onions into thin rings. Cut the radishes into narrow slices.

Allow the finished baked puff pastry to cool briefly. Then spread cream cheese inside the pistachio edge. Top with spring onions, radishes, smoked salmon and lamb's lettuce.


More Recipes From This Chef