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Smoked salmon tarts
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and easy smoked salmon tarts, ready in just 30 minutes for the perfect finger food.
Ingredients:
  • 4 sheets ready rolled shortcrust pastry, thawed
  • 250g sour cream or creme fraiche
  • 20.00 ml horseradish cream
  • 100g cherry tomatoes, halved
  • 30g baby rocket leaves
  • 100g smoked salmon, cut into strips
Instructions:
  • Preheat your oven to 180°C. Cut out 12 rounds from pastry sheets using a 12cm diameter pastry cutter. Press the rounds into lightly greased 1/2-cup capacity muffin holes and bake for 12-15 minutes until golden and crisp. Allow them to cool before moving on.
  • Combine sour cream with horseradish cream until well blended.
  • Spoon sour cream mixture into each cooled shortcrust tart, and top with tomato halves, rocket, and smoked salmon strips. Serve and enjoy!

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