Mini Salmon Duo Tartlets

chef hat
Easy
tray
30 Tartlets
clock
15 minutes bake time

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

  • Small check mark in a circle icon 500g Jus-Rol, All Butter Shortcrust Pastry
  • Small check mark in a circle icon 1 egg
  • Small check mark in a circle icon 125ml Crème fraiche
  • Small check mark in a circle icon Black pepper
  • Small check mark in a circle icon Few fronds of dill
  • Small check mark in a circle icon 100g salmon fillets, skinned & cut into small chunks
  • Small check mark in a circle icon 125ml soured cream
  • Small check mark in a circle icon 200g smoked salmon
Equipment required
  • Mini Muffin Tins
  • Mixing bowl
  • Whisk
  • Cooling Rack
  • 7cm and 5mm or 3in star shape cutter
Techniques Used

Method

  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.

Made With

Frozen
All Butter Shortcrust Pastry Block