HOT SMOKED SALMON, CARAMELISED ONION AND CRÈME FRAÎCHE TARTS

METHOD

Step 1

For the onion, heat oil in pan, add onion and cook over low heat for 20 minutes until caramelised.

Step 2

For crème fraîche, mix all ingredients together, check seasoning and adjust if required.

Step 3

Portion mixture on to mini pastry tart shells, starting with the caramelised onion, crème fraîche then the flaked salmon.

Step 4

Garnish with chives and extra lemon zest.

Ingredients:

• 200g Tassal Hot Smoked Salmon, flaked
• 30 savoury shortcrust mini pastry tart shells
• For the horseradish crème fraîche
  • 200ml crème fraîche
  • 15g fresh horseradish, grated
  • 5g dill, finely chopped
• For the caramelised onion
  • 550g brown onions, peeled, sliced half moon
  • 120ml olive oil