When it comes to lunchboxes, I'm always trying to make them a bit more fun. Making these simple smoked salmon and dill tartlets means you can change up what you offer! Just keep them in the freezer and you're always ready.
Salmon is such a great addition to the lunchbox, I love including it!
]People often worry about fish in the lunchbox, but as long as it has been kept cold until it is taken to school and kept with a good ice pack in a decent cooler bag there are no problems. These smoked salmon and dill tartlets hold their form really well, so won't get crushed in the lunchbox either!
These may be good in the lunchbox, but they are just as awesome as an entree, or as party finger food as they look all fancy! These use hot smoked salmon, which I normally use in things like pasta. In fact, sometimes Mr Kidgredients smokes it in his offset smoker. When we don't have time, it's storebought for the win!
The flavour combination of salmon and dill is so classic, that everyone loves it. If you can't find fresh dill, then dried will do. I just use 1tbsp dried as it has a much stronger flavour.
Want to make these even easier? You could use premade shortcrust pastry cases from the freezer section to make them. That takes away all the blind baking and that's a win! Or you can go all out and make your own shortcrust as I did for these ham and veggie shortcrust tarts.
Freezing? Well, I freeze them flat on a tray and then transfer to a container, pretty much how I freeze absolutely everything. The reason? So you can easily get out one tartlet at a time.
I pack two together for lunchboxes, as Miss 8 thinks that one, no matter how supplemented with other lunch stuff just isn't enough! I used a cupcake size tartlet pan. I also cut the edges with a fluted pastry cutter.
Smoked salmon and dill tartlets
Ingredients
- 2 sheets shortcrust pastry
- 150 ml pure cream
- 3 eggs
- 100 grams hot smoked salmon
- 2 tbsps dill chopped
Instructions
- Preheat your oven to 180 degrees celsius.
- Defrost the shortcrust pastry.
- Cut 18 rounds from the sheets (big enough for your muffin or cupcake tray).
- Roll them out slightly with a rolling pin then place in the muffin tray.
- Fill with baking weights, rice or dried beans.
- Bake for 15 minutes.
- Remove from the oven and allow to cool while you prep the filling.
- Whisk the eggs, cream and dill together.
- Flake the salmon and put into the pastry shells.
- Divide the egg and cream mix between the shells.
- Bake at 180 degrees for 15 minutes or until golden.
- Cool on a wire rack
Emma says
Have you tried substituting the cream for a soya cream?
Kylie says
No I haven't, sorry!