Smoked Salmon and Chive Mini Tartlets
Over a year ago
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Ingredients
- 350g/12oz ready-made shortcrust pastry
- 1 egg beaten
- 150ml/¼ pint light creme fraiche
- 2 tbsp. chives chopped
- 75g/2¾oz smoked salmon roughly chopped
- to taste salt and freshly ground black pepper
Accompaniment
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Description
Mouthwatering morsels, great for serving with drinks. Recipe taken from Diabetes UK
Method
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1
1. Preheat the oven to 200ºC/400ºF/gas mark 6.
Roll out the pastry thinly. Stamp out about 36 x 5cm rounds and use to line mini tartlet tins. 2. Bake blind for 10 minutes.
3. Beat together the egg and creme fraiche, season well then stir through the chives and salmon.
4. Spoon a little mixture into each of the pastry cases and cook for about 10 minutes, until golden and set.
5. Cool a little and serve
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I have made this starter a couple of times and my dinner guests have really enjoyed it. I do prefer to make my own butter shortcrust pastry, and for vegetarians I substitute mushrooms for the smoked salmon.