I love using the Brit/Aussie term Rocket to describe the peppery green that we refer to as Arugula here in the states. Arugula sounds like someone trying to say Hula-Hoop while drinking a glass of water.

Anyhoo, Rocket=Arugula and these tarts=fantastic.

A slice of smoked salmon sits atop a square of puff pastry along with a dollop of oniony, caper studded sour cream. On top of all is the aforementioned rocket. The warm, flaky pastry is a lovely contrast to the salty salmon and cool cream. The tarts make a simple and elegant starter or a lovely accompaniment to salad.

Smoked Salmon And Rocket Tarts

Ingredients:

1 sheet prepared puff pastry, thawed
1 egg, lightly beaten
¾ cup (185ml) sour cream
2 teaspoons white wine vinegar
1 green onion, chopped
1 tablespoon capers
Sea salt and cracked black pepper
8 (or 9) slices smoked salmon
1 bunch rocket (arugula) leaves

Directions:

1. Preheat oven to 200°C/400°F.

2. Cut the pastry sheet into 4 x 6cm squares (about 2 1/2 inch). Cut each piece in half, place on a baking tray lined with parchment paper and brush with the egg.

3. Bake pastry for 10 minutes or until puffed and golden.

4. Place the sour cream, vinegar, green onion, capers, salt and pepper in a bowl and stir to combine.

5. Spoon the sour cream mixture onto the tarts and top with the salmon and rocket.

Makes about 8 to 9 (depending on the brand of puff pastry you use and how you cut the squares)

Recipe from Donna Hay Magazine

How can it be that there is so much good new music coming down the pike every single day?

I happened upon this amazing song today by Icelandic singer Axel Flóvent. Wow. Just wow.

Check out Axel Flóvent on Bandcamp where you can buy his music. The new EP ‘Forest Fires’ will be available on May 25th.

Cheers!