
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.
Quick Stats
Easy
30 tartlets
15 minutes bake time
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
- 7cm and 5mm or 3in star shape cutter
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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.