Hot Smoked Salmon and Dill Tartlets

Hot Smoked Salmon and Dill Tartlets
Fishboxer Fishbox HQ from

The perfect party treat.  Your guests will be delighted with these little tartlets of joy!











  •  450g hot smoked salmon
  •  6 pre-rolled shortcrust pastry sheets
  •  4½ tbsp cream cheese
  •  6 eggs
  •  180ml single/pouring cream
  •  3 tbsp fresh dill (finely chopped)
  •  3 tbsp fresh chives (finely chopped)




















  1.  Preheat the oven to 190°C.
  2.  Grease a mini muffin tray.
  3.  Cut circles out of the pastry with a 5.5cm wide cookie cutter.
  4.  Line each muffin cup with a pastry circle.
  5.      Break up the hot smoked salmon and place a portion into each pastry cup.
  6.      Mix the cream cheese, eggs, cream, dill and chives together in a jug.
  7.      Pour some of the cream mixture into each tart (leave a few millimetres at the top to allow for expansion/overflow).
  8. Place the muffin tray in the preheated oven and cook for approximately 15 minutes or till the centre is puffed and firm to the touch.
  9. Repeat to make all of the tartlets, allowing for approximately 4 per person.