Smoked Salmon and Dill Tartlets

Smoked Salmon and Dill Tartlets

Credit: Sue Ashworth; Photography: Jonathan Short

Perfect as a starter, or served with salad and potatoes for a light lunch

Serves: 6    
Preparation time: 15min
Cooking time: 20min

  1. Preheat the oven to 190°C, Fan Oven 170°C, Gas Mark 5.
  2. Put the pastry tarts onto a baking sheet and share the salmon between them.
  3. Using a hand whisk or wooden spoon, beat together the egg, crème fraîche or soft cheese, milk and dill or parsley until smooth. Season with pepper (you won’t need salt).
  4. Pour the mixture into the pastry tarts. Bake for 20-25min until set. Serve warm, garnished with dill or parsley sprigs.

Cook’s tip: Use a pack of salmon trimmings to keep costs in check.