Smoked salmon tartlets

Smoked salmon tartlets

1 of X pages



You can make these in advance, cool and store in an airtight container in the fridge. Warm through before serving.

Preparation time:  20 minutes

Cooking time:  40 minutes

Serves: 6


500g ready-to-use short crust pastry
85g watercress
200g RSPCA Assured salmon, flaked
2 RSPCA Assured labelled eggs
200ml crème fraiche
salt and pepper
sprigs of dill to garnish


Preheat the oven to 200°C/fan 180°C/gas 6.

You will need 6 x 8 cm individual flan tins.

Roll out the pastry to a thickness of about 5mm  and cut 6 rounds using a saucer as a guide to line the tins.  Set aside to rest for 10-15 minutes in  fridge.  Trim any excess pastry with a knife or roll the rolling pin over the top.

Place  tins on a baking sheet.  Prick the base randomly with a fork. Line with baking parchment & fill with baking beans.  Place on  pre-heated tray & bake in  oven for 10 minutes, until the pastry is just cooked.  Remove  baking parchment & beans and return to  oven for a further 5 minutes until  pastry is crisp & a very light gold colour.

Reduce the oven temperature to 180°C/fan 160°C /gas 4.

Roughly chop  watercress discarding any thick stalks. Place  chopped watercress in  pastry case. Top with  salmon.

Beat eggs in small bowl. Add crème fraîche & stir until combined. Pour this egg mixture into  pastry case over the salmon & watercress. Season. Bake in the oven for 25-30 minutes, until  egg mixture has set &  tart is golden in colour.

Remove  tart from  oven & leave in  tin for 5-10 minutes. Remove  tarts from the tins & serve warm or cold garnished with dill.

Current rating: 3 stars Rate this recipe