Save to your scrapbook
Salmon, leek & dill tartlets
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
Typical values per serving:
This recipe was first published in November 2015.