Salmon Star Tarts - Lohitähtitortut

Star shaped puff pastry tarts are eaten in Finland during Christmas time. Traditionally they are topped with prune jam, or nowadays also with apple marmalade. Last Christmas I came by this tasty recipe with savoury salmon topping. They are incredibly easy to make once you learn the trick how to fold them.

Salmon Star Tarts (makes 10-12)

500 g shop-bought puff pastry, preferably prerolled and precut
1 egg (for brushing)
sesame seeds

300 g warm-smoked salmon
200 g crème fraîche (preferably 18-28 % fat)
a small red onion, diced
1-2 tsps mustard, preferably Dijon
fresh dill, chopped (save the prettiest parts for decoration)
lemon juice
black pepper

Warm up the oven to 225 C. If not prerolled, roll the pastry to appr. 5 mm thick square. Cut the puff pastry to 10 x 10 cm squares. Cut the corners of each square diagonally (see picture below), resulting in 8 points of a star. Leave the middle part uncut. Brush a drop of cold water on the centre and fold every other "point" (marked with dots) on top of the centre, brushing with water to glue the points together. Brush with eggwash and sprinkle some sesame seeds on top. Bake on the middle rack for 10-15 minutes or until golden brown. Leave to cool.

Meanwhile, flake the salmon and remove any remaining bones. Mix with other ingredients, add salt if needed (probably not needed). Top the baked tarts with salmon topping and decorate with a little twig of dill. Enjoy with coffee, tea or mulled win.

Adapted from

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