Tuesday, 16 July 2013

Faff-Free Cooking with Jackie Johnson – Smoked Salmon and Dill Tartlets

My motto has always been ‘never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.

So today’s treat is – Smoked Salmon and Dill Tartlets – perfect for Summer!



            2 free-range eggs plus 1 yolk
            150ml crème fraiche
            125g chopped smoked salmon
            Tablespoon of fresh dill (you can use dried instead)
            320g ready-rolled shortcrust pastry
            Grated zest of ½ a lemon
            Plain flour, for dusting

Preparation method

1. Preheat the oven to 200C/Gas 6. Grease the wells of a 12-hole muffin tray with butter.

2. In a bowl beat the eggs plus the extra yolk with the crème fraiche until combined and then add the chopped smoked salmon, dill and lemon zest and mix. Add some black pepper too.

3. Roll out the shortcrust pastry onto a clean work surface lightly dusted with flour. Use a 4in/10cm cutter and you will be able to get 10 tartlet cases from this. You will have to re roll the scraps of pastry to achieve the ten.

4. Press a pastry disc into each of the wells of the prepared muffin tray. Divide the salmon mixture equally among the pastry cases.

5. Bake the tarts in the muffin tray for 20 minutes, or until the salmon mixture has set and is pale golden-brown. Let them cool in the tin.

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