Method:
Preheat the oven to 200°C. Place puff pastry on parchment paper and score a 2cm border. Prick the centre all over with a fork to prevent over-rising, brush with egg wash, and bake for about 20 minutes or until golden. Remove from the oven and gently press down the centre while cooling.
Meanwhile, toss the sliced onion with a pinch of salt and red wine vinegar; set aside to lightly pickle. In a separate bowl, combine lemon slices, capers, olive oil, and lemon juice. Mix chopped dill with crème fraîche.
Once the pastry is cool, spread the dill crème fraîche evenly over the base. Top with smoked salmon, dollops of Huber’s Pesto, lemon slices, capers, and pickled onions. Garnish with fresh dill and serve at room temperature or warm briefly before serving.
