Smoked Salmon Tartlets is a modern British recipe for a classic starter or snack of puff pastry rounds filled with blend of flavoured cream cheese and capers that are baked and topped with smoked salmon and which make an excellent Christmas treat. The full recipe is presented here and I hope you enjoy this classic British version of: Smoked Salmon Tartlets.
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Ingredients:
250g cream cheese, at room temperature
1 1/2 tbsp whole-grain mustard
2 tsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp dill, chopped
6 sheets puff pastry (thawed if frozen)
300g capers, squeezed dry and coarsely chopped
24 fresh sprigs of dill, to garnish
24 slices of smoked salmon
Method:
In a bowl, beat together the cream cheese, mustards, lemon juice and dill. Use a fluted pastry cutter to cut four 10cm rounds from each sheet of puff pastry (24 rounds in all) and set these on baking trays lined with parchment paper.
Prick the pastry all over with the tines of a fork then cover with clingfilm (plastic wrap) and refrigerate for 10 minutes. After this time, remove the clingfilm then bake the pastries, in batches, in an oven pre-heated to 200°C for 7 minutes each. After this time, remove the pastries from the oven and use a spoon to flatten the centre of each. Return to the oven and bake for a further 5 minutes, or until the pastry is golden brown and well risen.
Remove from the oven and set aside to cool. Once the pastries have reached room temperature, spread the cream cheese mixture evenly over the tops, leaving a 1cm border all the way around. Drape a slice of smoked salmon over the top, garnish with a few pieces of caper and a sprig of fresh dill then serve immediately.
