Smoked Salmon Tartlets Recipes

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

1. Preheat the oven to 210°C (415°F/ Gas 6-7).

2. Line two large baking trays with baking paper.

3. Mix the cream cheese, mustards, lemon juice and dill in a bowl, then cover and refrigerate.

4. Cut four 9.5cm (3.75-inch) rounds from each sheet of puff pastry, using a fluted cutter, and place on the baking trays,.

5. Prick the pastries all over.

6. Cover and refrigerate for 10 minutes.

7. Bake the pastries in batches for 7 minutes, then remove from the oven and use a spoon to flatten the centre of each pastry.

8. Return to the oven and bake for another 5 minutes, or until the pastry is golden.

9. Cool, then spread some of the cream cheese mixture over each pastry, leaving a 1 cm (1/2 inch) border.

10. Arrange the salmon over the top.

11. Decorate with a few capers and a sprig of fresh dill.

12. Serve immediately.

Makes 24

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