Beetroot, Salmon, Dill & Creme Fraiche tarts
Added by Lovebeetroot | Wed 31 Oct 2012 @ 09:01
Quick and easy tarts, ideal for using up leftover poached salmon.
You will need:
1 sheet ready-rolled puff pastry
2 packs traditional cooked beetroot, drained
350g cooked salmon (or hot smoked salmon fillets)
3 tbsp full fat creme fraiche
Small bunch of dill chopped
Salt & freshly ground black pepper
What to do:
Preheat the oven to 220įC
Unroll the sheet of pastry and cut into 4 equal rectangles. If you want to make smaller tarts for a party buffet, cut into 8 rectangles.
Arrange on a baking sheet, leaving a little room around each, and score a fine line 5mm in from the edge all around each piece of pastry creating a border.
Slice the beetroot into narrow wedges. Flake the salmon into bite sized pieces. Arrange the beetroot and salmon onto the pastry, keeping within the border.
In a small bowl mix together the creme fraiche and dill and season with a little salt and pepper. Spoon a little onto the centre of each tart.
Bake in the oven for around 15-20 minutes until the pastry is crisp and golden. Small tarts will take a little less time.