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Smoked salmon and chive mini tartlets

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Mouthwatering seafood morsels, great for serving with drinks.
Serves
36
Prep
25 minutes
Cook
30 minutes
Each 17g serving contains (excludes serving suggestion)
KCal
57
Carbs
4.7g
Fibre
0.3g
Protein
1.4g
Fat
4.0g
Saturates
1.30g
Sugars
0.2g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
350g ready-made shortcrust pastry
1 egg, beaten
150ml light crème fraiche
2 tbsp chives, chopped
75g smoked salmon, roughly chopped
freshly ground black pepper
Method
  1. Preheat the oven to 200ºC/gas 6.
  2. Roll out the pastry thinly. Stamp out about 36 x 5cm rounds with a pastry cutter and use to line mini tartlet tins. Bake blind for 10 minutes.
  3. Beat together the egg and crème fraiche, season well then stir through the chives and salmon.
  4. Spoon a little mixture into each of the pastry cases and cook for about 10 minutes, until golden and set.
  5. Allow to cool a little and serve.
Chefs tips
  • You could use smoked ham in place of salmon.
  • For a veggie version, use sliced sundried tomatoes to replace the smoked salmon.
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