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Smoked Salmon Tartlets Recipes
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Ingredients : |
250g
1.5 tbsp
2 tsp
2 tbsp
2 tbsp
6 sheets
300g
2 tbsp |
cream cheese, at room temperature
wholegrain mustard
Dijon mustard
lemon juice
chopped dill
ready-rolled puff pastry
smoked salmon, cut into thin strips
bottled tiny capers, drained dill sprigs |
Method :
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Preheat the oven to 210°C (415°F/ Gas
6-7).
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Line two large baking trays with
baking paper.
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Mix the cream cheese, mustards, lemon
juice and dill in a bowl, then cover and refrigerate.
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Cut four 9.5cm (3.75-inch) rounds from
each sheet of puff pastry, using a fluted cutter, and place on the
baking trays,.
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Prick the pastries all over.
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Cover and refrigerate for 10 minutes.
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Bake the pastries in batches for 7
minutes, then remove from the oven and use a spoon to flatten the
centre of each pastry.
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Return to the oven and bake for
another 5 minutes, or until the pastry is golden.
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Cool, then spread some of the cream
cheese mixture over each pastry, leaving a 1 cm (1/2 inch) border.
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Arrange the salmon over the top.
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Decorate with a few capers and a sprig
of fresh dill.
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Serve immediately.
Makes 24
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