Beetroot, Salmon, Dill and Crème Fraiche Tarts

    June 27, 2016

    • Yields: 4-8


    1 Sheet ready-rolled puff pastry


    2 Packs traditional cooked beetroot, drained

    350 g Cooked salmon (or hot smoked salmon fillets)

    3 tbsp Full fat crème fraiche

    Small bunch of dill chopped

    Salt & freshly ground black pepper


    1Preheat the oven to 220°C.

    2Unroll the sheet of pastry and cut into 4 equal rectangles.

    3If you want to make smaller tarts for a party buffet, cut into 8 rectangles.

    4Arrange 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.

    5Slice the beetroot into narrow wedges.

    6Flake the salmon into bite sized pieces.

    7Arrange the beetroot and salmon onto the pastry, keeping within the border.

    8In a small bowl mix together the creme fraiche and dill and season with a little salt and pepper.

    9Spoon a little onto the centre of each tart.

    10Bake in the oven for around 15-20 minutes until the pastry is crisp and golden.

    11Small tarts will take a little less time.


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