Smoked salmon tartlets
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You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.
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- 500g ready-to-use shortcrust pastry
- 85g watercress
- 200g RSPCA Assured salmon, flaked
- 2 RSPCA Assured labelled eggs
- 200ml Crème Fraiche
- Salt and pepper
- Sprigs of dill to garnish
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Serves: 6 people
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- Preheat the oven to 200°C/fan 180°C/gas 6.
- You will need 6 x 8 cm individual flan tins.
- Roll out the pastry to a thickness of about 5mm and cut 6 rounds using a saucer as a guide to line the tins.
- Set aside to rest for 10-15 minutes in fridge.
- Trim any excess pastry with a knife or roll the rolling pin over the top.
- Place tins on a baking sheet. Prick the base randomly with a fork.
- Line with baking parchment & fill with baking beans.
- Place on pre-heated tray & bake in oven for 10 minutes, until the pastry is just cooked.
- Remove baking parchment & beans and return to oven for a further 5 minutes until pastry is crisp & a very light gold colour.
- Reduce the oven temperature to 180°C/fan 160°C /gas 4.
- Roughly chop watercress discarding any thick stalks.
- Place chopped watercress in pastry case. Top with salmon.
- Beat eggs in small bowl. Add crème fraîche & stir until combined. Pour this egg mixture into pastry case over the salmon & watercress. Season.
- Bake in the oven for 25-30 minutes, until egg mixture has set & tart is golden in colour.
- Remove tart from oven & leave in tin for 5-10 minutes. Remove tarts from the tins & serve warm or cold garnished with dill.
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If you're trying to cut down on the amount of meat, fish, eggs and dairy in your diet, you might like to download our Eat Less, Eat Better food planner. It's completely free and contains 14 higher welfare recipes.
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