Ingredients

• 200g John Ross Jr Balvenie Whisky Smoked Salmon
• A pack of puff pastry (375g)
• Plain flour
• 1 x tablespoon of capers
• 1 x red onion sliced into very thin rings
• 1 x glug of olive oil
• The zest of one lemon and half its juice
• A pack of dill, finely chopped
• 5 x tablespoons of crème fraîche 

Preparation method

Cooking time: 35 minutes

The Pastry

• Heat the oven to 200 degrees / gas mark 6. 
  
• Roll out the pastry to about a third of a cm in depth
• Place the pastry into a 20cm tin with a removable bottom and fill with baking beans
• Bake until golden brown (approximately 25 minutes)
• Remove baking beans and greaseproof paper and place back into the oven for 5 – 10 minutes
• Place on wire rack and cool

The Filling

Cook the onions in oil in a saucepan for 5 minutes until soft. Season with salt and pepper if required, and set aside to cool. Stir together the lemon juice and crème fraîche, and then set aside. 

Assemble the tart by spreading the onion over the base and arrange the smoked salmon pieces on top. Sprinkle over the capers, dill and lemon zest. Keep the tart in its tin, cover with cling film or foil and refrigerate until serving – at which point drizzle with tart with the crème fraîche.