Serves 4-6
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
1 lemon, 1/2 thinly sliced
1/2 red onion, thinly sliced
1 tsp capers, rinsed, drained
1 tbs olive oil
1/3 cup (80ml) creme fraiche
200g smoked salmon, torn
Dill & parsley pesto
1 small garlic clove
1 tbs pine nuts, toasted
1 bunch flat-leaf parsley, roughly chopped
1 bunch dill, roughly chopped, plus extra to serve
15g parmesan, finely grated
100ml extra virgin olive oil
Preheat oven to 200 C.
Grease and line a baking tray with baking paper.
Place pastry on tray, score a 2cm border and brush all over with egg.
Bake for 20 minutes or until golden.
Meanwhile, for the pesto, whiz garlic and pine nuts in a food processor.
Add herbs and pulse until finely chopped.
Add the cheese and oil, then pulse until combined.
Season and set aside.
Combine lemon slices with onion and capers.
Add oil and juice of the remaining half lemon.
Season and toss to combine.
Lightly press down on the pastry inside the border, then top with creme fraiche, salmon and onion mixture.
Cook for 5 minutes or until warmed through. Serve with pesto and dill.
