Smoked Salmon Tartlets

• snacks
• tarts

Preparation

50-60 minutes

Cooking

15-20 minutes

Ingredients

Tarts

• 4oz plain flour
• 1oz hard margarine
• 1-2 tbsp water
• pinch of salt
• 1oz lard

Filling

• 2oz smoked salmon
• 4oz softened butter
• 8oz cream cheese
• 2 tbsp lemon juice
• 2 tbsp single cream
• dill (optional)
• lumpfish roe (optional)

Method

1. Make up pastry and chill for 30 minutes. Roll out thinly and cut out rounds using a 2" pastry cutter.
2. Use to line tiny tartlet tins. Bake blind for 10-15 minutes at 190C, 375E, Gas 5 until dry and golden. Cool.
3. Chop salmon. Beat together cream cheese, butter, lemon juice and cream. Add salmon and blend again. Chill.
4. Pipe rosettes of salmon pate into pastry cases. Decorate with dill and lumpfish if desired.