6 tarts - Prep time : 20 minutes - Baking time : 6-10 minutes
A starter for your festive meals!
Ingredients
3
sheets of filo pastry
2-3 tbsp fresh dill, chopped
200g smoked salmon slices, cut into strips
1/2 cucumber, finely diced
salt and freshly ground black pepper
2-3 tbsp fresh dill, chopped
200g smoked salmon slices, cut into strips
1/2 cucumber, finely diced
salt and freshly ground black pepper
Recipe steps
1
Preheat the oven to 170°C fan. Lightly grease six 10 cm tart tins (you can use a shallow muffin tin).
2
In a bowl, carefully mix the crème fraîche with the salmon, cucumber, dill, salt and pepper.
3
Unroll the pastry, brush one of the sheets with a little of the butter then cut into 8 squares, each about 11 cm. Add one of the squares of filo to one of the tins, then add 3 more squares, each at a slight angle to the first.
4
Repeat to fill a second tin then brush a second sheet of pastry with butter, cut into squares and so on until you have 6 lined tins.
5
Bake the tarts for 6–10 minutes until golden brown. Carefully remove from the tins and leave to cool on a wire rack.
6
When ready to serve, transfer the tarts to serving plates and spoon in the filling. Garnish with the remaining dill sprigs.
Recipe created by Kachen Magazine