
Salmon with Ginger and Lime Tiny Filo Tartlets
Try this delicious recipe for salmon filo tartlets with ginger and lime – made with Jus-Rol’s filo pastry sheets and ready in 20 minutes.
Quick Stats
Easy
32 tartlets
12 minutes bake time
Salmon with Ginger and Lime Tiny Filo Tartlets
Try this delicious recipe for salmon filo tartlets with ginger and lime – made with Jus-Rol’s filo pastry sheets and ready in 20 minutes.
Ingredients
- 2 sheets Jus-Rol™ filo pastry
- Butter, melted for brushing
- 1 Salmon fillet, baked and broken into flakes
- 2.5 cm Ginger, finely chopped
- 1 Lime, zest from whole fruit and juice from half
- 1 small tub Crème fraiche
- 2 tsp Wasabi paste (optional)
Equipment required
- Pastry Brush
- Knife
- Mini Muffin Tins
Techniques Used
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How to Cook Salmon in Filo Pastry
How to Cook Salmon in Filo Pastry
- Cut one sheet of filo pastry in half across length and lightly brush each half with melted butter – to add extra taste infuse some capers in the butter.
- Lay one half of the pastry on a lined baking sheet and then top with second half sheet but lay it with corners slightly offset.
- Place prepared salmon fillet in middle of pastry.
- Bring up pastry around sides of salmon to form a ‘collar’ but not entirely cover top of fish.
- Brush pastry again very lightly before baking.
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How to Handle Filo Pastry
How to Handle Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
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How to Work with Filo Pastry
How to Work with Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
Method
- Preheat oven to 180ºC (160º for fan ovens) 350ºF, Gas M 4.
- Brush one whole sheet of filo lightly with melted butter, place a second sheet on top and brush again.
- Cut the double sheet into 32 equal squares and press each square into a mini muffin tin. Bake for 6-7 minutes until light golden brown. Repeat with remaining pastry.
- Place salmon in foil with chopped ginger and juice and juice of half the lime. Bake in oven for 12 minutes.
- Cool and then break fish into large flakes. Combine some crème fraiche with a little Wasabi paste (if desired) to taste, place a level teaspoonful in the base of a tartlet and top with a few flakes of salmon and a little lime zest. Continue with remaining ingredients and tartlets.