Smoked Salmon Tartlets
These elegant smoked salmon tartlets can be assembled in a matter of minutes, making them the perfect canapé for your next festive gathering.
Course Appetisers, Finger Food, tartlets
Servings 0
Ingredients
- SJ Flaky Pastry Shells
- 500g crème fraîche
- 140g Tracklements Horseradish Cream
- 1 tbsp chopped chives
- 200g Harris Smokehouse Smoked Salmon
- 2 tbsp SJ Salted Capers, rinsed
- Colonna Granverde Extra Virgin Olive Oil to drizzle
- *Note, any leftover crème fraîche & horseradish mixture, can be used to dress jacket potatoes or in your next potato salad.
Instructions
- In a small bowl, mix the crème fraîche, horseradish cream, and chopped chives until well combined.
- Spoon the mixture evenly into the tart shells, filling them about three-quarters full.
- Gently fold a thin slice of smoked salmon and place it on top of the filling, garnish each tartlet with a few capers.
- Drizzle each tartlet with a few drops of extra virgin olive oil.
- Arrange the tartlets on a serving platter and serve immediately, or refrigerate until ready to enjoy.