Smoked trout/salmon tartlets


Smoked trout/salmon tartlets
Serves: 4
  • 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
  1. 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.
  2. Cook in a preheated oven 200C/Gas6 for 10-12mins until well risen and golden. Cool.
  3. Mix the Philadelphia with the milk and lemon juice and gently stir in the trout/salmon.
  4. 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.

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