Preheat the oven to 180`c. Mix the smoked salmon, olives, basil, fresh seasoning and cherry tomatoes together and put aside. On a dusted work bench, roll out the puff pastry to a 10cm square. Butter a small tartlet tin and line with the pastry. Trim the edges with a sharp knife and fill in with the prepared filling. Leave to sit for 5-10 minutes to prevent the pastry from shrinking during cooking. Bake in the oven for 15 minutes. Meanwhile, start preparing the salsa salad. Tear the pre-washed salad leaves with your hands and put in a mixing bowl. Add the grapefruit and oranges segments and season well with salt and pepper and olive oil. Toss together well . To serve, lay the salmon tart on a large serving plate and top up with the salsa salad. Drizzle with a little olive oil and grind over fresh cracked pepper.
Serves 2Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan