Kaitlin Classey is in the Daytime Kitchen from Fincastle Winery with a delicious Salmon Tartlet Recipe.
4 sheets filo pastry (or use tartlets shells already made)
· Olive oil cooking spray
· ¼ cup sour cream
· ¼ cup heavy whipping cream
· 1 teaspoon creamed horseradish
· ½ teaspoon lemon juice
· 1 tablespoon finely chopped fresh dill
· 1 teaspoons capers, finely chopped
· 3 egg yokes
· 8 oz smoked salmon trimmings
· Fresh dill sprigs, to serve
· Salt and pepper
Preheat oven to 180C/160C fan-forced. Grease two 12-hole, 1 1/2 tablespoon capacity muffin pans. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half crossways. Cut each half lengthways into 3 strips. Cut each strip into 4 to make a total of 24 squares. Line holes with filo squares. Spray with oil. Bake for 10 minutes or until golden. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely.
If using the already tartlets shells fix according to directions for filled tartlets.
Meanwhile to make the filling, put the sour cream, heavy whipping cream, horseradish, lemon juice and capers into a bowl with salt and pepper to taste and mix well. Add the egg yolks, smoked salmon, and chopped dill and carefully, mix again. Divide the mixture among the pastry shells and return to the oven for 10 minutes. Let cool in the pans for 5 minutes before serving, garnished with dill sprigs,
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