Eat it

Smoked salmon tart with dill and parsley pesto

SERVES: 4-6 1 sheet frozen puff pastry, thawed 1 egg, lightly beaten 1 lemon, 1/2 thinly sliced red onion, thinly sliced 1 tsp capers, rinsed, drained 1 tbs olive oil

cup (80ml) creme fraiche 200g smoked salmon, torn Dill & parsley pesto 1 small garlic clove 1 tbs pine nuts, toasted 1 bunch flat-leaf parsley, roughly chopped 1 bunch dill, roughly chopped, plus extra to serve 15g parmesan, finely grated 100ml extra virgin olive oil