Recipe Card

Mini Salmon Duo Tartlets


  • 1.5 kg pack Jus-Rol™ shortcrust pastry Thawed
  • 300 g Salmon fillet, skinned and cut into small chunks
  • 3 Eggs
  • 375 ml Crème fraiche
  • Black pepper
  • 375 ml soured cream
  • 500-600 g smoked salmon
  • Few fronds of dill

Equipment required

  • Mini Muffin Tins
  • Mixing bowl
  • Whisk
  • Cooling Rack
  • 7.5cm / 3" star shape cutter


  1. Preheat oven to 200°C/400°F/Gas Mark 6
  2. Roll out the pastry and using a 7.5cm/3" star shaped cutter line 30 mini muffin/petit four tins (or use a plain cutter if preferred).
  3. Beat together the eggs and crème fraiche, season lightly with pepper and a little snipped dill. Divide salmon chunks between cases, top with 1tsp of the crème fraiche and bake for 12 - 15 minutes until the pastry is golden and custard puffed and set. Allow to cool.
  4. Top each tartlet with 1 tsp of soured cream, a curl of smoked salmon and a sprig of dill.