Smoked salmon and rocket tart

Annabel Langbeins smoked salmon tart with anchovies, cream cheese and tarragon makes the perfect picnic platter centrepiece
By Annabel Langbein
Smoked salmon and rocket tart
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 sheets savoury pastry
  • 250 g cream cheese
  • 4 anchovy fillets
  • 2 tsp chopped fresh tarragon or parsley
  • 2 cloves garlic, crushed
  • Finely grated zest of half a lemons
  • 50 g (2 handfuls) rocket
  • 100 g smoked salmon

To garnish

  • 2 tsp capers
  • 2-3 tbsp soft herbs, e.g miner's lettuce, chives
  • Juice of ½ a lemons


1. Preheat oven to 180C/160C fan/gas 4. Join the sheets of pastry and roll out if necessary to line a 23cm shallow pie dish so the base and sides are covered evenly. Cover with baking paper or foil then sprinkle in dry beans or raw rice or ceramic baking beans to weight it down. Bake for about 12-15 minutes or until you can lift off the baking paper without it sticking.

2. Reduce temperature to 170C/150C fan/gas 3 and cook without the lining until pastry is golden and crisp, about 12-15 minutes. Cool then store in an airtight container if not using at once. Pastry shells will keep for about a week but if they show any signs of staleness, freshen in the oven for 5-10 minutes.

3. Stir together the cream cheese, anchovy fillets, tarragon or parsley, garlic and lemon. When you are ready to prepare the tart, spread the cream cheese mixture in the cooled, cooked pastry shell. Cover with rocket and salmon. Scatter the capers and herbs over the top and serve drizzled with lemon juice.

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