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Smoked salmon tartlets
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Delicious smoked salmon tartlets, ideal for entertaining.
Ingredients:
  • 18.20 gm olive oil
  • 1 small leek, halved lengthways, thinly sliced
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 50g goat's cheese
  • 100g smoked salmon, cut into thin strips
  • olive oil cooking spray
  • Creme fraiche, to serve
  • Fresh dill, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 220°C. Trace six 8cm rounds on a sheet of baking paper. Place the paper, marked side down, on a flat baking tray. In a non-stick frying pan over medium heat, warm the oil. Sauté the leek for 3 minutes until soft. Remove from the pan and let it cool in a bowl.
  • - Cut 3 rounds out of each pastry sheet using an 8cm round biscuit cutter. - Slice cheese into 6 even rounds using a warm knife for easy cutting. - Place a piece of cheese in the center of each marked round on baking paper. - Add leek mixture and salmon on top of the cheese. - Cover each salmon mound with a pastry round, pressing the edges down to seal in the filling. - Spray the pastry with oil before baking.
  • Bake the tartlets in the oven until the pastry turns golden and puffs up. Flip the tartlets over onto serving plates. Add a dollop of creme fraiche, sprinkle with dill, and season with pepper. Serve with lemon wedges.

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