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Mini Smoked Salmon Tarts

Posted on October 24 2022


1h 20m prep |10m cook | makes 24



4 sheets filo pastry 
Olive oil 
125g tub crème fraiche
1 tbsp lemon juice
1 tbsp finely chopped fresh dill
2 tsp capers, finely chopped
100g smoked salmon, sliced, rolled
Fresh dill sprigs, to serve

Click here to find all the ingredients for this amazing dish!


    Step 1

    Preheat oven to 180C/160C fan-forced. Grease two 12-hole, 1 1/2 tablespoon capacity muffin pans. Place 1 sheet filo on a flat surface. cover lightly with oil. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half crossways. Cut each half lengthways into 3 strips. Cut each strip into 4 to make a total of 24 squares. Line holes with filo squares. Spray with oil. Bake for 10 minutes or until golden. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely.


    Step 2

    Combine crème fraiche, lemon juice, dill and capers in a small bowl. Season with salt and pepper

    Step 3

    Fill each tartlet with 1 teaspoon crème fraiche mixture.
    Top with 1 piece of salmon, then dill. Serve immediately & Enjoy.

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