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Smoked Salmon & Dill Filo Tarts
Emily Davenport
6 as a starter servings
306
British
Starters and Snacks
These crisp and luxurious Smoked Salmon & Dill Filo Tarts are undisputedly delicious. The perfect party food - they can be made in advance, allowing time with your guests until you're ready to serve.
From the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Filo pastry, 3 sheets from a chilled 270g pack of 6 sheets
- Butter 40g (1½oz), melted
- Crème fraîche 250ml carton
- Chopped fresh dill 2 tbsp, plus sprigs to garnish
- Smoked salmon slices 110g (4oz), cut into strips
- Cucumber 7cm (2½in) piece, finely diced
- Salt and freshly ground black pepper
Directions
Preheat the oven to 190°C/170°fan/Gas 5
- Lightly grease six 10cm (4in) tart tins
Unroll the pastry, brush one of the sheets with a little of the butter then cut into 8 squares, each about 11cm
- Add one of the squares of filo to one of the tins, then add 3 more squares, each at a slight angle to the first rather like the spokes of a wheel
- Repeat to fill a second tin then brush a second sheet of pastry with butter, cut into squares and so on until you have 6 lined tins
- Bake the tarts for 10-12 minutes until golden brown
- Carefully remove from the tins and leave to cool on a wire rack
- When ready to serve, transfer the tarts to serving plates, spoon in the filling and garnish with the remaining dill sprigs.