Salmon, wholegrain mustard and dill tartlets recipe
Some of the classic combinations are still the best, and it would be silly to try to update them. Rich smoked salmon, an abundance of fresh dill and spicy French grain mustard… a perfect starter or light meal.
Ingredients
- 15 g butter
- 4 spring onions, finely chopped
- 175 g smoked salmon, cut into strips
- 6 blind-baked shortcrust pastry cases, each in individual 10cm diameter tart tins
- 2 eggs, beaten
- 150 ml creme fraiche
- 1 tbsp chopped fresh dill
- 2 tsp wholegrain mustard
- 1 pinch salt and freshly ground black pepper
- 0.5 oz butter
- 4 spring onions, finely chopped
- 6.2 oz smoked salmon, cut into strips
- 6 blind-baked shortcrust pastry cases, each in individual 10cm diameter tart tins
- 2 eggs, beaten
- 5.3 fl oz creme fraiche
- 1 tbsp chopped fresh dill
- 2 tsp wholegrain mustard
- 1 pinch salt and freshly ground black pepper
- 0.5 oz butter
- 4 spring onions, finely chopped
- 6.2 oz smoked salmon, cut into strips
- 6 blind-baked shortcrust pastry cases, each in individual 10cm diameter tart tins
- 2 eggs, beaten
- 0.6 cup creme fraiche
- 1 tbsp chopped fresh dill
- 2 tsp wholegrain mustard
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C (fan 160°C)/ 350°F/gas mark 4.
- Melt the butter in a small frying pan and gently fry the spring onions for 2-3 minutes, or until softened. Remove from the pan and leave to cool.
- Arrange the smoked salmon in the base of the cooked pastry cases. In a bowl, mix together the eggs, creme fraiche, dill, mustard and cooled spring onions and season with salt and pepper. Pour the mixture into the tart cases, pulling up some of the salmon through the egg mixture so it is visible on the surface.
- Bake in the oven for 18-20 minutes, or until just set and golden.
Recipe taken from Tart It Up! by Eric Lanlard.
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