Submitted by: Regal Salmon
- 350 grams Regal Fresh Salmon Fillet
- 1 flaky puff pastry sheet
- 2 tablespoons sundried tomato tapenade or pesto
- 1/2 cup sour cream
- 2 medium red onions
- 1 tablespoon oil
- 1 tablespoon balsamic or red wine vinegar
- 1 tablespoon chopped chives
- Line a rectangular flan tin with pastry and bake blind at 220°C for 15 minutes or until golden and cooked.
- Alternatively make a rectangular pastry case by cutting 1/3 from pastry sheet. Cut into strips and place on wet edge of large pastry. Trim to fit. Prick pastry base.
- Cut salmon into 1 cm wide strips across the grain.
- Mix trapenade or pesto and sour cream together.
- Spread over flan base.
- Peel onions, slice thinly and sauté for 5 minutes or until clear.
- Stir in vinegar.
- Top tapenade with onions,
- Arrange salmon decoratively over onions.
- Bake at 180 degrees C for 10 minutes or until salmon is just cooked
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