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! Here are two other ways we pop some salmon into the lunchbox.
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.