Salmon, leek & dill tartlets
Prep
15 mins
Cook
15 mins
Servings
36
Difficulty
Medium
These elegant little tartlets are my go to when I want to impress without spending hours in the kitchen. With just 15 minutes of prep and cooking, you'll have restaurant quality appetizers ready to serve. The salmon is packed with omega 3 fatty acids, which are brilliant for heart health, and the fresh dill brings such a lovely brightness to each bite. The beauty of using ready made tartlet cases means you can focus on creating a really delicious creamy filling with leeks, garlic, and that gorgeous wild salmon. They're simple enough for a weeknight supper but fancy enough for entertaining friends.
Ella x
Ingredients
- 25 gramsessential waitrose unsalted dairy butter
- 1leek(leek, thinly sliced)
- 1garlic clove(garlic clove, crushed)
- 170 mlsessential waitrose double cream
- 1medium waitrose british blacktail free range egg
- 213 gramswild red salmon(drained)
- 1 tbspchopped fresh dill(plus extra fronds for garnish)
- 117 grams18 party tartlet cases
Detail level
Instructions
- 1
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.
- 2
Beat the cream and egg together in a medium bowl, then fold in the leek mixture along with the salmon and dill. Divide between the tartlet cases.
- 3
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.
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