Salmon and Leek Tartlets

Chef: Jus-Rol
Prep: 20 mins
Cook: 30 mins
Salmon and Leek Tartlets
Delicious quick and easy individual salmon and leek tartlets.

500g block Jus-Rol™ shortcrust pastry

1 large leek, halved down length and sliced

50g butter, for sautéing

3 large eggs

248ml single cream

Salt & black pepper and grated nutmeg to season

350g salmon fresh fillet, skinned

Preheat oven to 200°C (180°C for fan assisted ovens) / 400°F / Gas 5.

Divide pastry into 8 equal portions and use to line each tart tin, place on a baking sheet and then bake blind for 10 minutes.

Meanwhile, lightly saute leeks in butter until just tender, drain on kitchen paper and cool.

Beat together eggs, cream, milk and seasonings and cut salmon into pieces.

After 10 minutes take tray with tartlets from oven and remove baking paper and beans.

Divide the salmon and leek pieces between the cases, then gently pour over the cream and egg mixture.

Return tartlets to oven to cook for further 15 - 18 minutes, until custard is set and pastry golden.

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Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Fish, Vegetables, Pastry

Recipe Type
Starters, Dinner

Level of Difficulty

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