Recipe Card
Mini Salmon Duo Tartlets
Perfect for nibbles or as a starter, try this recipe for mini salmon duo tartlets - made with Jus-Rol's all butter shortcrust pastry.
Ingredients
- 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
Techniques used
Method
- Preheat oven to 200ºC (180ºC for fan assisted ovens) 400ºF/Gas 6
- Roll out the pastry and using star shape cutter, cut out pastry to line 30 mini muffin tins.
- Beat together the egg and Créme Fraiche, then season with pepper and a little dill.
- 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
- Top each tartlet with 1 tsp of soured cream, a curl of smoked salmon and a frond of dill.