Salmon and Leek Tartlets

Salmon and Leek Tartlets

chef hat
Easy
tray
8 Tartlets
clock
28 minutes bake time

Perfect for nibbles or as a starter, try this recipe for salmon and leek tartlets – made with Jus-Rol’s shortcrust pastry and garnished with grated nutmeg.

Ingredients

  • Small check mark in a circle icon 500g block Jus-Rol™ shortcrust pastry
  • Small check mark in a circle icon 1 large leek, halved down length and sliced
  • Small check mark in a circle icon 50g butter, for sautéing
  • Small check mark in a circle icon 3 large eggs
  • Small check mark in a circle icon 248ml single cream
  • Small check mark in a circle icon Salt & black pepper and grated nutmeg to season
  • Small check mark in a circle icon 350g salmon fresh fillet, skinned
Equipment required
  • Tart Tin
  • Baking Sheet
  • Baking Beans
  • Baking paper

Method

  1. Preheat oven to 200°C (180°C for fan assisted ovens) / 400°F / Gas 5.
  2. Divide pastry into 8 equal portions and use to line each tart tin, place on a baking sheet and then bake blind for 10 minutes.
  3. Meanwhile, lightly saute leeks in butter until just tender, drain on kitchen paper and cool.
  4. Beat together eggs, cream, milk and seasonings and cut salmon into pieces.
  5. After 10 minutes take tray with tartlets from oven and remove baking paper and beans. Divide the salmon and leek pieces between the cases, then gently pour over the cream and egg mixture.
  6. Return tartlets to oven to cook for further 15 – 18 minutes, until custard is set and pastry golden.

Made With

Frozen Shortcrust Pastry Block