Smoked salmon and asparagus tartlets are wonderfully elegant little bites, perfect for spring lunches, garden gatherings or a polished afternoon tea. Crisp pastry, silky filling, tender asparagus and delicate ribbons of salmon create a charming balance of freshness and indulgence, with very little fuss and a pleasingly pretty finish.
Recipe
Smoked Salmon and Asparagus Tartlets
Makes: 6
Preparation: 15 min
Cooking: 20 min
Ingredients
1 sheet ready-rolled shortcrust pastry
100g smoked salmon, sliced into ribbons
12 asparagus spears, trimmed
2 eggs
120ml double cream
1 tbsp creme fraiche
1 tsp lemon zest
1 tbsp chopped dill
Salt and black pepper
Butter, for greasing
Method
Preheat the oven to 190°C, 170°C fan, Gas 5. Lightly butter a 6-hole tartlet tin.
Cut the pastry into rounds and press gently into the tin. Prick the bases with a fork, then chill for 10 minutes.
Blanch the asparagus in boiling water for 2 minutes, then drain and refresh under cold water. Slice to fit the tartlets.
Whisk together the eggs, cream, creme fraiche, lemon zest, dill, a little salt and black pepper.
Divide the smoked salmon and asparagus between the pastry cases. Pour over the cream mixture, filling each tartlet just below the rim.
Bake for 18 to 20 minutes, until golden and softly set.
Cool slightly before serving. Finish with extra dill, a twist of black pepper and a little lemon zest, if desired.
Enjoy!
