Salmon, leek & dill tartlets

Name: Salmon, leek & dill tartlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 36
Ingredients: 25 g essential Waitrose unsalted dairy butter; 1 leek, thinly sliced; 1 garlic clove, crushed; 170 ml essential Waitrose Double Cream; 1 medium Waitrose British Blacktail Free Range Egg; 213 g can essential Waitrose Wild Red Salmon, drained; 1 tbsp chopped fresh dill, plus extra fronds for garnish; 117 g packs Waitrose 18 Party Tartlet Cases

Change the flavour of these tartlets by swapping the dill for chopped fresh chives, or make a selection of both to serve at your party.

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Makes36
CourseStarter
Prepare15 mins
Cook15 mins
Total time30 mins

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25g essential Waitrose unsalted dairy butter
1 leek, thinly sliced
1 garlic clove, crushed
170ml essential Waitrose Double Cream
1 medium Waitrose British Blacktail Free Range Egg
213g can essential Waitrose Wild Red Salmon, drained
1 tbsp chopped fresh dill, plus extra fronds for garnish
2 x 117g packs Waitrose 18 Party Tartlet Cases

Preheat the oven to 190ºC, gas mark 5. Melt the butter in a small frying pan and add the leek and garlic. Cook over a medium heat for 8–10 minutes, stirring occasionally, until softened. Remove from the heat and set aside to cool.
Beat the cream and egg together in a medium bowl, then fold in the leek mixture along with the salmon and dill. Divide between the tartlet cases.
Sit the tartlets on 2 large baking sheets and bake for 10–15 minutes, or until the filling is just set. Garnish with dill fronds and serve.

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