Smoked salmon tartlets

Name: Smoked salmon tartlets
Cook time: 2 h 30 min
Yield: 24
Ingredients: 250 g (9 oz/1 cup) cream cheese, at room temperature; 1½ tablespoons wholegrain mustard; 2 teaspoons dijon mustard; 2 tablespoons lemon juice; 2 tablespoons chopped dill; 6 sheets frozen ready-rolled puff pastry, thawed; 300 g (10½ oz) smoked salmon, cut into thin strips; 2 tablespoons capers, rinsed and drained; dill sprigs, to garnish

October 31, 2013

Time:2 hours +Makes:24

A recipe from the Good Food collection.

Ingredients

250 g (9 oz/1 cup) cream cheese, at room temperature
1½ tablespoons wholegrain mustard
2 teaspoons dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped dill
6 sheets frozen ready-rolled puff pastry, thawed
300 g (10½ oz) smoked salmon, cut into thin strips
2 tablespoons capers, rinsed and drained
dill sprigs, to garnish

Method

Step 1
Preheat the oven to 210°C (415°F/Gas 6–7). Line two large baking trays with baking paper. Combine the cream cheese, mustards, lemon juice and dill in a food processor. Process until combined and smooth, then transfer to a bowl, cover with plastic wrap and refrigerate.
Step 2
Cut four 9.5 cm (3¾ inch) rounds from each sheet of puff pastry, using a fluted biscuit (cookie) cutter, and place on the baking trays. Prick the pastries all over with a fork then cover with plastic wrap and refrigerate for 10 minutes.
Step 3
Bake the pastries, one tray at a time, for 7 minutes each, then remove from the oven and, using a spoon, flatten the centre of each pastry. Return to the oven and bake for a further 5 minutes, or until the pastry is golden. Transfer to a wire rack to cool.
Step 4
Spread some of the cream cheese mixture over each pastry round, leaving a 1 cm (½ inch) border. Arrange the salmon over the top. Decorate with a few capers and a sprig of dill. Serve immediately.