Beetroot, salmon, dill & crème fraiche tarts

Quick and easy tarts, ideal for using up leftover poached salmon and perfect as either a light lunch or as nibbles at a party.

Prep 15 - 20 mins | Cook 10 mins

4 as a light lunch or 8 as party nibbles

Ingredients

1 sheet ready-rolled puff pastry
2 packs traditional cooked beetroot, drained
350g cooked salmon (or hot smoked salmon fillets)
3 tbsp full fat crème fraiche
Small bunch of dill chopped
Salt & freshly ground black pepper

What to do:

  1. Preheat the oven to 220°C
  2. Unroll the sheet of pastry and cut into 4 equal rectangles. If you want to make smaller tarts for a party buffet, cut into 8 rectangles. Arrange 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.
  3. Slice the beetroot into narrow wedges. Flake the salmon into bite sized pieces. Arrange the beetroot and salmon onto the pastry, keeping within the border.
  4. In a small bowl mix together the creme fraiche and dill and season with a little salt and pepper. Spoon a little onto the centre of each tart.
  5. Bake in the oven for around 15-20 minutes until the pastry is crisp and golden. Small tarts will take a little less time.