Save to your scrapbook
Glynn Purnell's Christmas canapés – Egg yolk and salmon tartlets
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 medium Waitrose British Free Range Blacktail Egg yolks, beaten
1 tbsp double cream
320g pack puff pastry sheet
30g Parmigiano Reggiano, grated
140g smoked salmon
2 tbsp chopped chives
2 tbsp chopped salad onions
1 Preheat oven to 150ºC, gas mark 2. Roll out pastry to 2-3mm and set into 5cm pastry case moulds, press another pastry case on top and fill with baking beans. Bake for 15- 25 minutes or until golden brown, turn out of the moulds and leave to cool in the oven.
2 When cool, fill with chopped salad onions, chives and smoked salmon. Mix together the egg yolks and the double cream and pour into the tartlets.
3 Increase the oven temperature to 180°C, gas mark 4. Sprinkle with Parmigiano Reggiano and bake for a further 5 minutes, but keep watching them, as they can explode! Serve warm.
Please note: Weekend Kitchen With Waitrose is a live show. All recipes are therefore subject to change.