Mini Salmon Tarts
Delicately flaky pastry topped with savoury smoked salmon, creamy cheese, and a hint of dill & lemon using SPICETUB's Fish Master spice mix. A festive bite-sized treat that will leave your guests craving for more! Perfect as an appetiser, little nibble or side dish.
Makes 32 tarts
INGREDIENTS
2 sheets puff pastry, thawed
1 tbsp milk
250g cream cheese
1⁄2 tbsp SPICETUB Fish Master
1 lemon
300g smoked salmon
Fresh dill
Optional
3 tbsp capers
METHOD
Preheat oven to 180C. Take one puff pastry sheet and cut into 16 small squares. Repeat on the second puff pastry sheet. Brush the squares with milk and bake for 15 to 18 minutes, until puffed, golden brown and cooked through.
While the tarts are baking, in a medium bowl, mix cream cheese, the SPICETUB Fish Master and the juice of 1⁄4 lemon, set aside. Cut the rest of the lemon into wedges for serving.
Cut the smoked salmon into small pieces. Assemble the tarts by adding a dollop of the cream cheese mixture to the puff pastry squares followed by the smoked salmon and garnish with fresh dill and capers (optional). Serve with lemon wedges on the side.
By SPICETUB | JINGLE & SPICE recipe e-book
** If you re-create this dish or any other delicious SPICETUB creations and feel like sharing the love on your socials, don't forget to tag us @spicetub and use the #spicyaction. We draw a winner monthly for some very special prizes! Good luck and happy cooking!
** If you re-create this dish or any other delicious SPICETUB creations and feel like sharing the love on your socials, don't forget to tag us @spicetub and use the #spicyaction. We draw a winner monthly for some very special prizes! Good luck and happy cooking!