Salmon, leek & dill tartlets
Waitrose and Partners

Salmon, leek & dill tartlets

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.

3 out of 5 stars(2) Rate this recipe
  • Makes36
  • CourseStarter
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 25g essential Waitrose unsalted dairy butter
  • 1 leek, thinly sliced
  • 1 garlic clove, crushed
  • 170ml 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

Method

  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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

294kJ/ 71kcals

Fat

5.1g

Saturated Fat

3g

Carbohydrates

3.9g

Sugars

0.6g

Fibre

0.3g

Protein

2.3g

Salt

0.1g

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Overall rating (3/5)

3 out of 5 stars2 ratings