Makes 32 tarts
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.
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