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Smoked salmon and cream cheese tarts with asparagus and dill


  • 200g cream cheese
  • 4 eggs
  • 150g smoked salmon trimmings
  • 2 stems asparagus, thinly sliced
  • 1 tbsp chopped dill
  • 1 tbsp chopped chives
  • fresh seasoning
  • 500g short crust pastry


Grease the tartlet tins with some butter or margarine, and line them thinly with the short crust pastry. Divide the salmon trimmings and asparagus slices equally between the prepared pastry cases. In a bowl, place the eggs, cream cheese, chives and dill and whisk together lightly. Season to taste with salt and pepper, and then spoon this mixture into the pastry cases till full. Place the tartlets onto a baking tray, and bake in the oven at 200`c, for about 20-25 minutes. The salmon tartlets can be served either hot or cold, as a starter or a light lunch.

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