Salmon and Hollandaise Puff Pastry Tart

Salmon and Hollandaise Tart

Course brunch
Keyword hollandaise, salmon
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Author Clare Major


For the tart:

  • 375 g puff pastry sheet
  • 250 g crème fraiche
  • 200 g broccoli blanched
  • 2 small fillets of oak smoked salmon flaked
  • Capers
  • Rocket

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


  1. 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.
  2. 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.

  3. 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.
  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.
  5. 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.
  6. 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.
  7. Season the hollandaise sauce to taste and keep warm until ready to drizzle over the tart.
  8. When ready to serve, sprinkle capers and rocket leaves over the tart then drizzle with the sauce. Best served warm.