Dill Tarts with Smoked Salmon and Prawns
These delicious smoked salmon and prawn tarts include cucumber, creme fraiche and egg.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Starter,Savoury | Bake | Less than 30 minutes |
Ingredients
- 15g (1/2oz) packet fresh dill
- 100g (4oz) smoked salmon
- 12 tiger prawns, shell on
- 175g (6oz) plain flour
- 75g (3oz) lightly salted butter
- 100g (4oz) cucumber
- 8 tbsp crème fraîche
- 1 large egg yolk
- freshly ground black pepper
- dill sprigs to garnish
Method
Cook's note:
You can make the pastry cases the day before serving, just allow them to cool and then wrap them in aluminium foil. Fill the cases just before serving to prevent the pastry from becoming soft.
