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.
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.
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.
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.
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.
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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