Change the flavour of these tartlets by swapping the dill for chopped fresh chives, or make a selection of both to serve at your party.
- Makes36
- CourseStarter
- Prepare15 mins
- Cook15 mins
- Total time30 mins
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Ingredients
- 25g essential Waitrose unsalted dairy butter
- 1 leek, thinly sliced
- 1 garlic clove, crushed
- 170ml essential Waitrose Double Cream
- 1 medium Waitrose British Blacktail Free Range Egg
- 213g can essential Waitrose Wild Red Salmon, drained
- 1 tbsp chopped fresh dill, plus extra fronds for garnish
- 2 x 117g packs Waitrose 18 Party Tartlet Cases
Method
Preheat the oven to 190ºC, gas mark 5. Melt the butter in a small frying pan and add the leek and garlic. Cook over a medium heat for 8–10 minutes, stirring occasionally, until softened. Remove from the heat and set aside to cool.
Beat the cream and egg together in a medium bowl, then fold inthe leek mixture along with the salmon and dill. Divide between the tartlet cases.
Sit the tartlets on 2 large baking sheets and bake for 10–15 minutes, or until the filling is just set. Garnish with dill fronds and serve.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 294kJ/ 71kcals |
|---|---|
Fat | 5.1g |
Saturated Fat | 3g |
Carbohydrates | 3.9g |
Sugars | 0.6g |
Fibre | 0.3g |
Protein | 2.3g |
Salt | 0.1g |
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