Beetroot, Salmon, Dill & Creme Fraiche tarts

Beetroot, Salmon, Dill & Creme Fraiche tarts
 
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This recipe was uploaded
by Lovebeetroot

 
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Ingredients

Ingredients
Method
 
  • 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 220°C

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.

Beetroot, Salmon, Dill & Creme Fraiche tarts

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alt

This recipe was uploaded by Lovebeetroot

 
 
Quick and easy tarts, ideal for using up leftover poached salmon.

Method


What to do:

Preheat the oven to 220°C

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.

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