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Smoked Salmon Tartlets

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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.
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Course Appetisers, Finger Food, tartlets

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.

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