Smoked salmon and dill tartlets
Prep:
15 mins
Cook:
35 mins
Light enough not to fill your guests up ahead of all the cakes to follow, yet indulgent enough to be considered a treat, savoury tartlets are a lovely way to start an afternoon tea. In this recipe, ribbons of smoked salmon sit inside a creamy savoury custard, making these pretty as a picture. What’s more, they’re easy to prepare ahead of your guests’ arrival.
200g ready-made shortcrust pastry
a little plain flour, for rolling out
175ml double cream
2 medium eggs, beaten
3 tbsp chopped dill
100g smoked salmon
salt and freshly ground
black pepper
Preheat the oven to 190°C/375°F/gas 5 and put a baking sheet in to heat.
Roll out the pastry on a lightly floured board until it measures 2–3mm thick and use to line six 10cm individual loose-bottomed tart tins. Chill for 15 minutes.
Prick the bases then line each with a piece of slightly crumpled greaseproof paper and fill with baking beans. Bake in the oven on the preheated baking sheet for 15 minutes until the pastry feels dry to the touch and is still pale.
Take the tarts out of the oven and reduce the oven temperature to 180°C/350°F/gas 4.
Beat the cream, egg and seasoning together, then stir in the dill.
Divide the mixture evenly among the tart tins then arrange strips of smoked salmon on top.
Bake in the oven for 20 minutes until the filling is set and very slightly golden on top.
Serves
6
Preparation Time
15 minutes
Cooking Time
35 minutes
Main ingredients
Dairy, Flour, Eggs, Fish
Recipe Type
Party Food, Entertaining, Pies
Level of Difficulty
Easy
Tea Fit for a Queen by Historic Royal Palaces (Ebury Press, hardback £10)
All food photography: Jan Baldwin
Layout and Design: Ebury Press
