Smoked Salmon and Dill Tartlets
Whether used as a starter or as finger food, these delectable tartlets will definitely impress your guests. Serve warm or cold.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Smoked Salmon | Starter, Salad, Snack | Bake | 30 mins to 1 hour |
Ingredients:
- To makes 12 tartlets:
- 85g (3oz) smoked Scottish Quality Salmon (diced)
- 250g (8oz) plain flour
- 110g (4oz) hard margarine
- Pinch salt
- Enough water to form a dough
- Alternatively use a 375g packet of ready-rolled shortcrust pastry
- 1 tbsp fresh dill (chopped) or 1 tsp dried dill
- 25g (1oz) finely grated Cheddar cheese
- 1 large egg
- 150ml (half pint) milk
Method:
1. Preheat the oven to Gas mark 4, 180ºC, 350ºF.
2. Prepare the pastry if you are making it yourself. Sieve the flour and salt into a bowl, rub in the fat until it resembles breadcrumbs, add a small amount of water and bring together to form a dough.
3. Roll out on a floured board and using a 5cm (2") cutter, cut out 12 rounds.
4. Use the pastry rounds to line 12 patty tins.
5. Divide the smoked salmon between the pastry cases, top each with a few sprigs of dill.
6. Beat the egg and milk together, season lightly and pour carefully into each case, taking care not to overfill.
7. Top with a little cheese and bake in the oven for 20-25 minutes.
8. Serve warm or cold with salad.
Recipe provided by...
Scottish Quality Salmon
Click here for more information about this recipe provider.
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