Smoked trout/salmon tartlets
Serves: 4
Ingredients
- 450g pack puff pastry
- 1 tbsp milk, for brushing
- 120g Philadelphia cheese with chives
- 1 tbsp milk
- 1 tbsp lemon juice
- 100g smoked trout or salmon
- 40g rocket leaves
- handful fresh dill
Method
- Roll out the pastry to a thickness of 1cm and cut into 8 squares (approx 7- 8cm). Place on a baking sheet and score 1cm from the pastry edge to form a frame (do not cut all the way through). Prick the middle of the pastry with a fork and brush the frame with milk.
- Cook in a preheated oven 200C/Gas6 for 10-12mins until well risen and golden. Cool.
- Mix the Philadelphia with the milk and lemon juice and gently stir in the trout/salmon.
- Cut out the centre of the cases, place rocket leaves into the base, top with the trout/salmon and Philadelphia and then garnish with dill.
