Lunchbreak: Chez Moi’s chef makes smoked salmon tart with baby arugula

Chef Dominique Tougne

Chez Moi
2100 N. Halsted

Smoked Salmon Tart with Baby Arugula
Serves 2

3 oz. Puff Pastry
2 oz. Smoked Salmon
2 tsp. Sour Cream
1 tsp. Capers
1/2 tsp. Chopped Onion
1 pinch Celery Salt
1 pinch Ginger Powder
Lemon Zest, to taste
1/4 shot of Vodka
Pepper to taste
1 tsp. Salmon Caviar
Baby Arugula


1 – Preheat your oven to 400 degrees.

2 – In a pastry bowl, combine the sour cream with vodka, celery salt, pepper, ginger powder and lemon zest. Keep cool.

3 – Roll the pastry into a rectangular or round shape. Poke it with a fork. Display the pastry on a sheet tray then cover with the seasoned cream. Add the chopped onions.

4 – Bake for about 15 minutes. Transfer to a serving tray. Add the smoked salmon, capers, salmon caviar and then finish with baby arugula or micro greens.

Bon Appetit!