Recipe Card

Mini Salmon Duo Tartlets


  • 500 g Jus-Rol™ All Butter Shortcrust Pastry
  • 1 egg
  • 125 ml Crème fraiche
  • Black pepper
  • Few fronds of dill
  • 100 g salmon fillets, skinned & cut into small chunks
  • 125 ml soured cream
  • 200 g smoked salmon

Equipment required

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


  1. Preheat oven to 200ºC (180ºC for fan assisted ovens) 400ºF/Gas 6
  2. Roll out the pastry and using star shape cutter, cut out pastry to line 30 mini muffin tins.
  3. Beat together the egg and Créme Fraiche, then season with pepper and a little dill.
  4. Divide the salmon chunks between cases, top with 1tsp of the Crème Fraiche mixture and bake for 12 – 15 minutes until the pastry is golden and mixture puffed and set. Allow to cool
  5. Top each tartlet with 1 tsp of soured cream, a curl of smoked salmon and a frond of dill.