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.
Yummy and easy to make, this salmon sandwich sushi is perfect for getting extra Omega-3s into the lunchbox! These salmon and veggie balls are gluten free, dairy free, egg free and packed full of yum! Kid approved and perfect for the lunchbox or even baby led weaning.
Salmon sandwich sushi
Salmon and veggie balls
Yummy and easy to make, this salmon sandwich sushi is perfect for getting extra Omega-3s into the lunchbox!
These salmon and veggie balls are gluten free, dairy free, egg free and packed full of yum! Kid approved and perfect for the lunchbox or even baby led weaning.
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.
- 2 sheets shortcrust pastry
- 150 ml pure cream
- 3 eggs
- 100 grams hot smoked salmon
- 2 tbsps dill, chopped
- 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
Freezer friendly. Freeze on a tray after baking and transfer to bags or containers when solid.