Recipe: Beetroot, Salmon, Dill & Creme Fraiche tarts (From Surrey Comet)

Recipe: Beetroot, Salmon, Dill & Creme Fraiche tarts

8:10am Thursday 27th December 2012 in Leisure

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

Serves 4, as a light lunch or 8 as party nibbles
Cooking Time: 15-20 minutes
Preparation Time: 10 minutes

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.

Submitted by www.lovebeetroot.co.uk