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    Watercress and Smoked Salmon Tarts

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    Watercress and Smoked Salmon Tarts

    Smoked salmon cases and a vibrant watercress filling make up these clever no-pastry tarts.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 12


    • A little butter, for greasing
    • 2 x 210g packs Waitrose Mild Smoked Salmon
    • 100g pack watercress
    • 6 eggs
    • 100ml Waitrose Double Cream
    • 1 unwaxed lemon
    • 2 tbsp Waitrose Cooks’ Ingredients Nonpareille Capers in Brine, drained and rinsed


    1. Preheat the oven to 200°C, gas mark 6. Line a 12-hole nonstick muffin tin with circles of greaseproof paper. Then line each hole with strips of smoked salmon in a single layer, trim the edges with scissors and use the remnants to fill any gaps.
    2. Roughly chop the watercress. In a bowl, whisk the eggs and cream together. Finely zest the lemon. Add this, the watercress and capers to the egg mixture and stir well to combine. Season with freshly ground black pepper. Carefully spoon the mixture into the salmon cases.
    3. Bake for 12-15 minutes or until just firm. Remove the tarts from the oven and leave to stand for at least 2 minutes before carefully removing from the tin. Serve hot or cold as a starter or with salad and new potatoes for a light lunch.

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