Salmon, leek & dill tartlets

  • Preparation time: 15 minutes
  • Cooking time: 10-15 minutes
  • Total time: 25-30 minutes

Makes: 36


25g essential Waitrose Unsalted Dairy Butter
1 leek, thinly sliced
1 clove garlic, crushed
170ml tub 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


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.