Credit: Sue Ashworth; Photography: Jonathan Short
Perfect as a starter, or served with salad and potatoes for a light lunch
Preparation time: 15min
Cooking time: 20min
- Preheat the oven to 190°C, Fan Oven 170°C, Gas Mark 5.
- Put the pastry tarts onto a baking sheet and share the salmon between them.
- 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).
- 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.