Ingredients:

  • 250g all-butter puff pastry, chilled
  • 1 large egg
  • 1 tbsp water
  • 200g full-fat cream cheese, softened
  • 60g crème fraîche or Greek yogurt
  • 1 tsp lemon zest, finely grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp nonpareil capers, drained and chopped
  • 1/2 tsp freshly cracked black pepper
  • 200g premium cold-smoked salmon slices
  • 1/2 small red onion, shaved into paper-thin rings
  • 2 tbsp fresh dill fronds, torn
  • 1 tsp extra virgin olive oil

Instructions:

  1. Preheat oven to 200°C (400°F). Unroll puff pastry onto parchment paper. Score a 1-inch border around the edge and prick the center with a fork. Brush the border with an egg wash made from 1 egg and 1 tbsp water.
  2. Bake the pastry for 12–15 minutes until deep golden-brown and the edges have risen. Remove from oven and let cool slightly. If the center has risen, gently press it down.
  3. In a bowl, whip the cream cheese, crème fraîche (or Greek yogurt), lemon zest, lemon juice, chopped capers, and black pepper using a hand mixer until light and airy.
  4. Spread the whipped cream mixture evenly across the cooled center of the pastry shell using an offset spatula.
  5. Drape the cold-smoked salmon slices over the cream base. Top with shaved red onions and fresh dill.
  6. Drizzle with 1 teaspoon of extra virgin olive oil before slicing into 8 pieces and serving.