Smoked salmon tartlets recipe
Ingredients
½ x 375g pack ready-rolled puff pastry
100g (3½oz) full-fat cream cheese
1 tsp grainy mustard
½ small lemon, zested and juiced
1 tbsp fresh chopped dill, plus extra to garnish
1 tsp small capers, drained, rinsed and chopped
100g pack smoked salmon slices
Preheat the oven to gas 6, 200ºC, fan 180ºC. Roll out the pastry and cut out 12 circles with a 6cm (2·5in) cookie cutter. Lightly prick all over with a fork. Put the circles on a baking sheet lined with nonstick baking paper and bake for 5 minutes. Remove from the oven and press down slightly to flatten (using a baking tray is good for this). Bake for a further 8-10 minutes until lightly golden. Leave to cool before removing from the baking sheet. Meanwhile, mix the cream cheese, mustard, lemon zest and juice, dill, capers and some seasoning. To serve, place a teaspoonful of the cream-cheese mixture in the middle of the pastry and top with a fold of smoked salmon and a sprig of dill.
