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Tiny, tarts with smoked salmon
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 3 sheets (25 x 25cm) frozen butter puff pastry
  • 2 limes
  • 185mls (3/4 cup) sour light cream
  • 10 slices smoked salmon, cut . into small pieces
  • 2 50g jars lumpfish roe
Instructions:
  • Preheat your oven to 200°C for the perfect cooking temperature.
  • Place the pastry sheets on a work surface and allow them to rest for 3-4 minutes until slightly thawed. Use a 6cm cutter to create rounds from the pastry sheets, then delicately press the rounds into mini muffin pans (40mls/2 tablespoons each).
  • Bake in a preheated oven until puffed and golden, around 5-8 minutes. Remove the tart cases and let them cool on a wire rack. Gently press the center of each tart with your thumb to create space for the filling.
  • Zest the limes using a zester, ensuring to only remove the thin strips of the rind. Alternatively, you can peel the limes with a vegetable peeler, making sure to remove the white pith from the rind and cutting it into very thin strips.
  • Before presenting, generously dollop each tart with sour cream, then lavish with smoked salmon, lumpfish roe, and a sprinkling of lime zest.

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