Picture: Waitrose & Partners
These easy, versatile little salmon tarts are great for parties and entertaining. They combine the classic flavours of salmon, leek and dill and are easy to hold along with a drink.
Salmon tart with leek and dill
Cook’s tip: Change the flavour of these tartlets by swapping the dill for chopped fresh chives, or make a selection of both to serve at your party.
- 25 g unsalted dairy butter
- 1 leek (thinly sliced)
- 1 clove garlic (crushed)
- 170 ml double cream
- 1 medium free range egg
- 213 g can wild red salmon (drained)
- 1 tbsp chopped fresh dill (plus extra fronds for garnish)
- 36 mini pastry tartlet cases
- Preheat the oven to 190ºC, gas mark 5. Melt the butter in a small frying pan and add the leek and garlic. Cook over a medium heat for 8–10 minutes, stirring occasionally, until softened. Remove from the heat and set aside to cool.
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Beat the cream and egg together in a medium bowl, then fold in the leek mixture along with the salmon and dill.
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Divide between the tartlet cases.
- Sit the tartlets on 2 large baking sheets and bake for 10–15 minutes, or until the filling is just set. Garnish with dill fronds and serve.
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