Smoked Salmon Tarts
Smoked Salmon Tarts
Ingredients:
These little tarts can be used as a formal starter with some tossed salad leaves and a wedge of lemon, or as an informal hand round canapé with drinks before dinner. Fresh puff pastry is available in most supermarkets, and the pastry can be rolled and cut out at least a week before required, and frozen. The smoked salmon can also be cut up two days before, covered in cling film and kept in the fridge. The parsley and spring onions can be finely chopped the day before, covered and left in a cool place (not in the fridge, and do remember to cover) Be careful of all food kept in your fridge ! Some absorb other flavours very easily, I don’t think you want your cream to be tainted with spring onion !
300ml/½pt double cream, 3 eggs
Black pepper to taste
225g/8oz smoked salmon chopped in small pieces
2tbsp chopped parsley, chives or spring onion
350g/12oz fresh (or frozen) puff pastry
Method:
Grease a 36-hole mini bun tin(s) with butter. Cut out 36 pastry rounds using a 6cm/2 ½” scone cutter, and press into bun tin sections. Place eggs, cream and black pepper in a bowl and whisk to combine. Divide the smoked salmon pieces in to the 36 bun tin sections, sprinkle with the parsley, chives or spring onion, and spoon over with the egg and cream mixture. Cook in a pre-heated oven 200ºC/400ºF/gas mk 6, for 10 - 15 minutes, until puffed and golden. Can be prepared a day ahead and kept in container in fridge. Reheat when required for 5 minutes or so at 200 ºC/400 ºF until heated through
