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Smoked salmon and chive mini tartlets

Smoked salmon and chive mini tartlets

Mouthwatering seafood morsels, great for serving with drinks.

Serves

36

Prep

25 minutes

Cook

30 minutes

Nutritional Information:

Each 18g serving contains (excludes serving suggestion)

KCal: 59
Carbs: 3.8g
Fibre: 0.3g
Protein: 1.4g
Fat: 4.1g
(High)
Saturates: 1.7g
(High)
Sugars: 0.2g
(Low)
Salt: 0.13g
(Medium)
Fruit/Veg Portion: 0

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Ingredients

Ingredients

350g ready-made shortcrust pastry
1 egg, beaten
150ml light crème fraiche
2 tbsp chives, chopped
75g smoked salmon, roughly chopped
freshly ground black pepper

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Method

Method

Step 1

Preheat the oven to 200ºC/gas 6.

Step 2

Roll out the pastry thinly. Stamp out about 36 x 5cm rounds with a pastry cutter and use to line mini tartlet tins. Bake blind for 10 minutes.

Step 3

Beat together the egg and crème fraiche, season well then stir through the chives and salmon.

Step 4

Spoon a little mixture into each of the pastry cases and cook for about 10 minutes, until golden and set.

Step 5

Allow to cool a little and serve.

Recipe tips

You could use smoked ham in place of salmon.
For a veggie version, use sliced sundried tomatoes to replace the smoked salmon.