Salmon, leek & dill tartlets

Salmon, leek & dill tartlets

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.

3 out of 5 stars(2) Rate this recipe
  • Makes36
  • CourseStarter
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

294kJ/ 71kcals

Fat

5.1g

Saturated Fat

3g

Carbohydrates

3.9g

Sugars

0.6g

Fibre

0.3g

Protein

2.3g

Salt

0.1g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars2 ratings

5 Stars

1

4 Stars

0

3 Stars

0

2 Stars

0

1 Stars

1