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Salmon and spinach filo tarts

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Salmon and spinach filo tarts
These impressive tarts are great for serving to your family and friends.
Serves
4
Prep
25 minutes
Cook
25 minutes
Each 220g serving contains (excludes serving suggestion)
KCal
267
Carbs
18.4g
Fibre
2.8g
Protein
18.9g
Fat
12.4g
Saturates
2.5g
Sugars
4.9g
Salt
0.39g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 tbsp vegetable oil
100g filo pastry
1 yellow pepper, chopped
4 spring onions, finely sliced
75g cooked and drained spinach (defrosted frozen is ideal)
good pinch pepper
15g dill, roughly chopped but reserving 4 sprigs to garnish
2 boneless, skinless salmon steaks (approx. 125g each), cut into small cubes
1 egg, beaten with 100ml milk
8 cherry tomatoes, sliced
lemon wedges, to garnish
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Method

Recipe tips
  • Make sure you keep the filo pastry damp throughout. Cover it with a damp tea towel until you use it. Only make the filo cases just before you plan to fill them.
  • If you don’t have small oven proof dishes you could make one large tart.
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