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Smoked Salmon and Dill Tartlets Serves 12 tartlets

  • Ingredients:

  • 85g (3oz) smoked Scottish Quality Salmon, defrosted and diced
  • 250g (8oz) plain flour
  • 110g (4oz) hard margarine
  • Pinch salt
  • Enough water to form a dough
  • Alternatively use a 375g packet of ready-rolled shortcrust pastry
  • 1 tbsp fresh dill (chopped) or 1 tsp dried dill
  • 25g (1oz) finely grated Cheddar cheese
  • 1 large egg
  • 150ml (half pint) milk

Method

  1. Preheat the oven to Gas mark 4, 180ºC, 350ºF.
  2. Prepare the pastry if you are making it yourself. Sieve the flour and salt into a bowl, rub in the fat until it resembles breadcrumbs, add a small amount of waterand bring together to form a dough.
  3. Roll out on a floured board and using a 5cm (2") cutter, cut out 12 rounds.
  4. Use the pastry rounds to line 12 patty tins.
  5. Divide the smoked salmon between the pastry cases, top each with a few sprigs of dill.
  6. Beat the egg and milk together, season lightly and pour carefully into each case, taking care not to overfill.
  7. Top with a little cheese and bake in the oven for 20-25 minutes.
  8. Serve warm or cold with salad.

Recipe kindly donated by Scottish Quality Salmon 

 

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