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Savory Herb and Smoked Salmon Breakfast Tart
Savory Herb and Smoked Salmon Breakfast Tart

Savory Herb and Smoked Salmon Breakfast Tart
A sophisticated breakfast tart with smoked salmon, herbs, and a delicate pastry base.
Savory Herb and Smoked Salmon Breakfast Tart

Provides a balanced start to the day with protein and healthy fats, supporting muscle recovery and energy for morning training.

Ingredients:
1
Servings
  • 200
    g
     puff pastry
  • 100
    g
     smoked salmon
  • 100
    g
     cream cheese
  • 10
    g
     dill
  • 1
    item
     lemon zest
  • 1
    item
     egg
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Savory Herb and Smoked Salmon Breakfast Tart
Instructions:
  1. Preheat the oven to 200°C.
  2. Roll out the puff pastry on a floured surface and place it on a baking sheet.
  3. Mix cream cheese with chopped dill, lemon zest, and black pepper.
  4. Spread the cream cheese mixture over the pastry, leaving a small border.
  5. Arrange slices of smoked salmon on top of the cream cheese.
  6. Beat the egg and brush the edges of the pastry with it.
  7. Bake in the oven for 15-20 minutes until the pastry is golden and crisp.
  8. Serve warm, garnished with extra dill.
Nutrition Per Serving 417 g Per 100g
Energy 968 kcal 232 kcal
Protein 25 g 6.0 g
Fibre 3 g 0.7 g
Salt 3 g 0.7 g
Sugar 5 g 1.2 g
Carbohydrates 60 g 14.4 g
Fat 65 g 15.6 g
  • 200
    g
     puff pastry
  • 100
    g
     smoked salmon
  • 100
    g
     cream cheese
  • 10
    g
     dill
  • 1
    item
     lemon zest
  • 1
    item
     egg
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Roll out the puff pastry on a floured surface and place it on a baking sheet.

Mix cream cheese with chopped dill, lemon zest, and black pepper.

Spread the cream cheese mixture over the pastry, leaving a small border.

Arrange slices of smoked salmon on top of the cream cheese.

Beat the egg and brush the edges of the pastry with it.

Bake in the oven for 15-20 minutes until the pastry is golden and crisp.

Serve warm, garnished with extra dill.

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