recipes

salmon and rocket tarts

• 1 sheet butter puff pastry, thawed
• 1 egg, slightly beaten
• ¾ cup (185ml) sour cream
• 2 teaspoons white wine vinegar
• 1 tablespoon chopped tarragon leaves
• 1 green onion (scallion), chopped
• 1 tablespoon salted capers, rinsed
• sea salt and cracked black pepper
• 8 slices smoked salmon
• 1 bunch rocket (arugula) leaves

Preheat oven to 200°C (390°F). Cut the pastry sheet into 4 x 6cm squares. Cut each piece in half, place on a baking tray lined with non-stick baking paper and brush with the egg. Bake in the oven for 10 minutes or until puffed and golden. Place the sour cream, vinegar, tarragon, green onion, capers, salt and pepper in a bowl and stir to combine. Spoon the sour cream mixture onto the tarts and top with the salmon and rocket to serve. Makes 8.