Reyktur Lax Og Dill Terta (smoked Salmon And Dill Tart)

This Reyktur lax og dill terta, or Smoked Salmon and Dill Tart, is a classic Icelandic dish that combines the rich flavor of smoked salmon with the freshness of dill in a delightful tart.

Pescatarian Appetizer Icelandic Smoked Salmon Dill Tart Icelandic Cuisine
Reyktur Lax Og Dill Terta (smoked Salmon And Dill Tart)

Ingredients

  • 200g smoked salmon
  • 1 sheet of puff pastry
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh dill
  • 1/4 red onion, thinly sliced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the puff pastry and place it in a tart pan, trimming any excess pastry.
  3. In a bowl, mix the sour cream, chopped dill, red onion, lemon juice, salt, and pepper.
  4. Spread the sour cream mixture evenly over the puff pastry.
  5. Arrange the smoked salmon on top of the sour cream mixture.
  6. Bake in the preheated oven for 25 minutes, or until the pastry is golden and the salmon is heated through.
  7. Let the tart cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
20g
Protein
15g
Fat
18g

Supplies

Tart pan Baking sheet

Tools

Oven Bowl Knife Cutting board

Serving suggestions

Serve the Reyktur lax og dill terta with a side salad and a glass of white wine for a delightful appetizer or light meal.

Tips & tricks

For a twist, you can add a layer of thinly sliced cucumber or avocado before arranging the smoked salmon on the tart.

Cost

$20