zoom Salmon, leek & dill tartlets

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    Salmon, leek & dill tartlets

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    Salmon, leek & dill tartlets

    • Christmas
    • 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.

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    Cook’s tip
    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.


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