Makes 30
Ready in 25 mins, plus cooling time
Smoked Salmon And Piccalilli Mini Tarts
Ingredients:
- 100g butter
- 150g filo pastry sheets
- 150g cream cheese
- Zest and juice of 1 lemon
- 3 tbsp chopped fresh dill, plus fronds to decorate
- 150g smoked salmon, torn
- 75g Haywards Sweet & Mild Sweet Piccalilli
- Ground black pepper
Method:
- Preheat the oven to 220C/gas 7 and melt the butter in the microwave for 30 second blasts at a time until it is a liquid.
- Brush a mini tart tin with some of the butter, then cut the pastry with scissors into squares a little bigger than the tart holes.
- Place a square in each hole, then brush with butter and top with more butter and layer with another square, placing it on to a slight angle. Repeat until you have used the pastry up.
- Bake for 5 mins, until golden and crispy, then allow to cool.
- In a bowl, combine the cream cheese, lemon zest and juice, chopped dill and smoked salmon, then partially mix in the piccalilli to create streaks.
- Fill the pastry cases with the cream cheese mixture, and garnish with the dill and black pepper.
- Chill until you serve.
Recipe courtesy of Haywards Pickled Vegetables.
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