Smoked Salmon & Dill Mini Tartlets

Makes 30


Pastry Cases

  • 375g ready rolled shortcrust pastry
  • A little flour for dusting
  • 1 egg, beaten
  • 3 tbsp finely grated parmesan


  • Approx. 200g cream cheese
  • Approx. 85g smoked salmon, chopped into small pieces
  • A few sprigs of dill
  • A few capers, optional


  1. Preheat the oven to 200°C/400°F. Lightly dust a work surface with flour, roll out half the pastry to approx 30 x 40cm and use the cutter to stamp out 15 rounds. Place into silicone moulds, prick the bases with a fork, brush with the beaten egg and sprinkle with parmesan. Repeat with the other half of the pastry. Bake for 8-10 minutes until golden. Remove from the oven and transfer to a wire rack to cool.
  2. When all the pastry cases are baked and cooled, divide the cream cheese between them then top each with a little salmon, a small piece of dill and a few capers.