Hot Smoked Salmon & Dill Tartlets

So, what do you make to feed to the masses at your next party? These Hot Smoked Salmon & Dill Tartlets are a must for six very good reasons…

  1. You can make lots of them very easily – plan on 2 to 3 per person.
  2. A great stomach filler – ideal for when drinking. Plus, it’s always such a disappointment when food doesn’t sustain you when at a party, especially when the party is around lunch time or dinner time.
  3. They can easily be eaten with one hand – very important as bubbles will be permanently occupying the other.
  4. Mess free – you want the bling to be from champagne and diamonds not drips of oil.
  5. These can be made ahead of time and then frozen, if necessary.
  6. You can serve them hot or cold – Great for parties at a park, think Glamour Picnic Parties… just don’t forget your heel protectors!

Ingredients

100 – 150g Pre made hot smoked salmon – I love Huon Salmon

2 shortcrust pastry sheets

1.5 tbs cream cheese

1 tbs dill

1 tbs chives

2 eggs

1/4 c pouring cream

Equipment needed

5.5cm cutter

mini muffin tray

Method

Pre heat oven to 190°C / 375°C

Defrost the pastry and then cut out circles with a 5.5cm wide cookie cutter so the pastry can fit perfectly into a mini muffin tray.

Break up the hot smoked salmon and place a portion into each tart.

Hot Smoked Salmon & Dill Tartlets

Mix together the rest of the ingredients in a jug and then pour the mixture into each tart.

Place in the pre heated oven and cook for about 15 minutes or till the centre is puffed and firm to the touch.

Hot Smoked Salmon & Dill Tartlets

 

Hot Smoked Salmon & Dill Tartlets
Author: 
Recipe type: Finger Food
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Hot Smoked Salmon & Dill Tartlets are a must for your next party
Ingredients
  • 100 – 150g Pre made hot smoked salmon – I love Huon Salmon
  • 2 shortcrust pastry sheets
  • 1.5 tbs cream cheese
  • 1 tbs dill
  • 1 tbs chives
  • 2 eggs
  • ¼ c pouring cream
Equipment needed
  • 5.5cm cutter
  • mini muffin tray
Instructions
  1. Pre heat oven to 190°C / 375°C
  2. Defrost the pastry and then cut out circles with a 5.5cm wide cookie cutter so the pastry can fit perfectly into a mini muffin tray.
  3. Break up the hot smoked salmon and place a portion into each tart.
  4. Mix together the rest of the ingredients in a jug and then pour the mixture into each tart.
  5. Place in the pre heated oven and cook for about 15 minutes or till the centre is puffed and firm to the touch.

 

(Visited 122 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge