Serve these tarts soon after making.
Ingredients
- 2 sheets pre-rolled savoury pastry
- 400-500 grams smoked salmon
- ½ red onion, peeled and finely diced
- 1 tblsp capers (chopped if large)
- 4 tblsp chopped fresh dill or parsley
- 2-3 tblsp olive oil (optional)
- 250 gram tub crème fraîche or spreadable cream cheese
- ½ cup cream
- juice ½ lemon or dash Tabasco sauce (optional)
Method
- Cut the pastry to fit the base and sides of 4 x 13cm metal flan tins. Bake blind and let cool.
- Break the salmon into chunky pieces and toss with the red onion, capers, half the herbs and oil if using.
- Beat together the cream cheese, cream and dill. Season with a squeeze of lemon juice, or dash of Tabasco sauce if wished.
- Divide the cream mixture evenly among the tarts and then top with the salmon mixture. Serve soon after making, garnished with chopped herbs if wished.
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