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Smoked salmon and dill tartlets
These yummy smoked salmon and dill tartlets are fun to make and perfect for the lunchbox! Only 5 ingredients.
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from
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
20
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
18
tartlets
Calories:
160
kcal
Author:
Kylie
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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
Notes
Freezer friendly. Freeze on a tray after baking and transfer to bags or containers when solid.
Nutritional Information
Serving:
1
g
|
Calories:
160
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
93
mg
|
Sodium:
315
mg
|
Sugar:
3
g
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