Smoked salmon and chive mini tartlets
prep: 25 minutes
cook: 30 minutes
serving: 36
Nutrition Facts
each serving
KCal
59
Carbs
3.8g
fiber
0.3g
Protein
1.4g
Fat
4.1g
Saturates
1.7g
Sugars
0.2g
Salt
0.13g
Fruit/Veg Portion
-
Ingredients
all 6 types- 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
Directions
5 steps in totalStep 1
Preheat the oven to 200ºC/gas 6.
Step 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.
Step 3
Beat together the egg and crème fraiche, season well then stir through the chives and salmon.
Step 4
Spoon a little mixture into each of the pastry cases and cook for about 10 minutes, until golden and set.
Step 5
Allow to cool a little and serve.
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