Method
Serves 4-6
Pre-heat the oven to 200C.
Lay the pastry out to fit a 30x40cm oven tray. Allow the pastry
to rest in the refrigerator for at least 30 minutes if
possible.
In a heavy frying pan, heat the olive oil and butter and add the
onions.
Cook slowly over a gentle heat, stirring frequently until they
begin to caramelise.
Ladle the onions onto the pastry and spread out evenly, and
scatter the seeds over.
Place in the oven and raise the temperature by 10¼C. Bake for
15-20 minutes until the pastry is puffed and golden.
Meanwhile, stir the horseradish into the créme fraiche and
refrigerate until needed.
Finally, cover the tart with the salmon, drizzle over the
horseradish flavoured créme fraiche, and top with the salmon caviar
and the herbs. Serve at once by cutting into serving portions.
Can be served as an entrée, a luncheon dish, or with drinks as
an appetiser.