Christmas Smoked Salmon Tartlets
| PREPARATION TIME | 1 HOUR |
| SERVES | 4 PEOPLE (24 pcs) |
INGREDIENTS
- 3.5oz (100g) smoked salmon from Bakkafrost – sliced, rolled
- Olive Oil cooking spray
- 4 sheets of Filo Pastry
- 8.8oz (250g) crème fraiche
- 1 tbsp lemon juice
- Fresh dill – chopped – 1 tbsp
INSTRUCTIONS
STEP 1
Preheat oven to 396° F (180°C). Grease two 12-hole muffin pans.
STEP 2
Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with another 1 sheet of filo. Repeat this with all 4 filo sheets.
STEP 3
Cut the filo stack in half. Cut each half into 3 equal strips. Cut each strip into 4 to make a total of 24 squares.
STEP 4
Line the muffin tin holes with 2 filo pastry squares so they make a cup shape. Spray with oil. Bake for 10 minutes or until golden. Stand in the tray for 2 minutes before removing it from the oven. Transfer to a wire rack to cool completely.
STEP 5
Combine crème fraiche, lemon juice, and dill in a small bowl. Season with salt and pepper.
STEP 6
Fill each tartlet with 1 teaspoon of crème fraiche mixture. Top with a piece of rolled salmon, then dill.
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