Our Salmon and Hollandaise Puff Pastry Tart makes a quick, delicious lunch, brunch or a lovely starter for a dinner party.
Salmon and Hollandaise Tart
For the tart:
- 375 g puff pastry sheet
- 250 g crème fraiche
- 200 g broccoli blanched
- 2 small fillets of oak smoked salmon flaked
For the Hollandaise Sauce:
- 125 g butter
- 2 eggs yolks only
- ½ tsp white wine vinegar
- A pinch fine salt
- A splash cold water
- Lemon juice salt and pepper to taste
First, get started on the tart. Take your sheet of puff pastry and unroll. Using a sharp knife carefully score a border about 2cm thick around the edges of the pastry making sure you don’t cut all the way through. This will act as a frame and help to hold the filling in while baking.
Using a fork carefully prick the centre part of the pastry to encourage it not to rise too much. Spread the crème fraiche over the centre. Bake at 200°c/fan 180°c for 10 minutes before sprinkling with the broccoli and flaked salmon and baking for a further 5-10 minutes until the pastry is risen and golden.
While the tart is baking make the hollandaise. Place the butter into a small saucepan and melt slowly so that the butter separates, spoon off the solids and discard. You are left with clarified butter. Set aside in a jug until ready to use in step 4.
Fill a small saucepan 1/3 full with water and put onto the heat to simmer. You want a gentle simmer rather than a boil or the eggs will cook.
Place the egg yolks, vinegar, salt and a splash of water in a heatproof bowl and whisk for a couple of minutes until the mixture starts to become pale and thick.
Place the bowl with the egg mixture over the simmering water and continue whisk. Slowly pour in the clarified butter, whisking all the time, until the sauce begins to thicken. Add a splash of water if the sauce becomes too thick.
Season the hollandaise sauce to taste and keep warm until ready to drizzle over the tart.
When ready to serve, sprinkle capers and rocket leaves over the tart then drizzle with the sauce. Best served warm.
Hollandaise is known as one of the five mother sauces; a sauce that lots of other sauces are based on. The most famous relation to hollandaise is béarnaise sauce.
For a guide as to how to make the best hollandaise sauce ready our guide here.
Why has my hollandaise sauce split?
Hollandaise sauce is a type of emulsion and sometimes they can be a tricky and split. This is usually due to either:
Fat being added too quickly – always add the ingredients together slowly at first. When the sauce has begun to thicken, then you can add the fat quicker
Mixture being too hot – the egg has cooked before the sauce has emulsified. You cannot save the sauce if this has happened.
How to save a split hollandaise sauce
All is not lost try these tips below to get your hollandaise sauce back.
- Whisk in boiling water a few drops at a time until the mixture comes back together again.
- Add another egg yolk to the mixture and gradually whisk it in.
What can I use in the Salmon and hollandaise tart instead of puff pastry?
you can substitute the puff pastry for layers of filo. Place the layers of filo in a tin with melted butter brushed between the layers and bake in the oven until pastry is golden and crisp before adding the filling.
For a hands on day learning how to creating great sauces treat yourself to a day on our Stocks & Sauces course. Taught by Craig Floate this day is full of informative information which will elevate your knowledge around classic sauces, giving you practical advise that you will use on a day to day basis in your own kitchen.
Techniques learnt on our Stocks and Sauces course include include hollandaise sauce, how to make stocks, béchamel, tomato sauce and more.