Salmon and Onion Tart

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5

30 minutes

PREP TIME

60 minutes

TOTAL TIME

6

SERVINGS

Mains

A rich and creamy salmon and onion tart that tastes as amazing as it looks. Sweet, savoury, and so good! The crispy pastry also adds a great texture.

Ingredients

1 can (213g) Gold Seal Wild Sockeye Salmon (Traditional), drained, skin & bones removed if desired
1 tbsp extra virgin olive oil
1 cup thinly sliced onions
1 cup thinly sliced leeks, whites only
½ tsp cinnamon
½ cup cream cheese
1 cup shredded cheddar cheese
1 cup shredded jalapeño jack cheese
4 eggs
1 can evaporated milk
8 sheets phyllo pastry

Suggested Product

Wild Sockeye Salmon

Wild Sockeye Salmon

Traditional

Directions

In a frying pan over med/high, heat olive oil. Add onions and leeks, sauté for 3-5 minutes until onions soften. Turn heat off, then add cinnamon and cream cheese and stir until cheese is melted. Set aside.
Place phyllo sheets in a greased 9″ pie plate, allowing some of the phyllo to hang over the edge. Trim excess pastry. Pour the onion and cream cheese mixture onto the pastry, crumble salmon on top and add the shredded cheddar & jalapeno cheese.
In a separate bowl whisk the eggs and milk together and pour over onions and salmon.
Bake for 25 – 30 minutes until a mixture is set. Take out of the oven and let stand for 3 minutes before cutting.

TIPS &
TRICKS

Add smoked Gouda cheese instead of the cheddar for a fuller flavour.

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