Ingredients List
- 1.5kg pack Jus-Rol Shortcrust Pastry, thawed
- 300g Salmon fillet, skinned and cut into small chunks
- 3 eggs
- 375ml Crème fraiche
- Black pepper
- 375ml Soured cream
- 500-600g Smoked salmon
- Few fronds of dill
Mini Salmon Duo Tartlets
Recipe for 90 Tartlets
Preheat oven to 200°C/400°F/Gas Mark 6
Roll out the pastry and using a 7.5cm 3" star shaped cutter use to line 30 mini muffin/petit four tins (or use a plain cutter if preferred).
Beat together the eggs and crème fraiche, season lightly with pepper and a little snipped dill. Divide salmon chunks between cases, top with 1tsp of the crème fraiche and bake for 12 - 15 minutes until the pastry is golden and custard puffed and set. Allow to cool.
Top each tartlet with 1 tsp of soured cream, a curl of smoked salmon and a frond of dill.
Click here to print this recipe.
