Smoked Salmon Tartlets
Smoked Salmon Tartlets
Inverawe
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Scottish
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
These are just mouthwateringly good. They are so delicate and munchable everyone will love them!
Ingredients
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250g shortcrust pastry
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300ml double or single cream
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3 whole eggs plus 2 egg yolks
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1 tblsp finely chopped fresh tarragon
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2 tblsp finely chopped dill
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2 tblsp finely chopped parsley
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2 tblsp finely chopped chives
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A handful of baby spinach leaves
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Finely grated zest of 1/2 lemon
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2 heaped tblsp grated Parmesan or Cheddar
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Salt and pepper
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350g sliced Inverawe Smoked Salmon
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a few sprigs of dill to garnish
Directions
Preheat the oven to 190C/375F/Gas Mark 5.
Roll out the pastry thinly and use to line your chosen tin/s and bake blind.
Put the cream, eggs, herbs, spinach, lemon zest and cheese in a food processor and blend for a minute until smooth.
Set the baked tart case/s on a baking sheet (still in their tins) and pour in enough filling to reach to just under the top.
Bake for about 15/20/35 minutes until just firm. Do not overcook.
Remove from the oven, and while still warm arrange a pile of smoked salmon on each one.
Garnish with a sprig of dill
Recipe Note
Server Warm.