On Sunday night, we had dinner with some dear friends we hadn’t seen in a while and it was a fantastic catch up at their new, old home. They love villas with heaps of character and make gorgeous homes wherever they live. I thought this was a great opportunity to make some appetizers that others could taste besides us and I came up with these smoked salmon tartlettes to take with us. I had hoped to find some pastry shells in the supermarket to save time but they only had sweet ones so I bought pastry sheets instead. I know – I should have made the pastry myself and if you want to, I have a good recipe I use here. The filling was delicious and you could mix it up as much as you want. Empty pastry shells are a blank canvas which can be filled with whatever your imagination can create.
This recipe is not low Fodmap.
- 4 square sheets of short pastry
- 250g smoked salmon
- ¼ cup cottage cheese
- ¼ cup cream cheese
- 2 tbsp lemon juice
- 1 tbsp chopped coriander
- 2 tbsp horseradish
- 1 tsp smoked paprika
- Lemon zest
- Heat the oven to 350°F/180²C.
- Grease a set of muffin tins.
- Cut circles out of the pastry the size of your muffins tins.
- Place in the tins, prick the bases with a fork and place in the oven for about 10 minutes until cooked.
- Meanwhile place the rest of the ingredients into a food processor and process until a smooth paste.
- When the tart shells are cool, pipe the salmon mousse into them and garnish with a some lemon zest and a tiny piece of coriander.