Smoked salmon tarts

title="Smoked salmon tarts"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-tarts.jpg" srcset="https://img.taste.com.au/0KRdlmKw/w720-h480-cfill-q80/taste/2016/11/smoked-salmon-tarts-28201-1.jpeg 720w, https://img.taste.com.au/akGs5wfM/w643-h428-cfill-q90/taste/2016/11/smoked-salmon-tarts-28201-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked salmon tarts"
/>

(1) Rate it

• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Featured in
Celebrations, Gourmet Recipes

Ingredients

• 4 sheets ready rolled shortcrust pastry, thawed


• 250g sour cream or creme fraiche


• 1 tablespoon horseradish cream


• 100g cherry tomatoes, halved


• 30g baby rocket leaves


• 100g smoked salmon, cut into strips

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C. Using a 12cmdiameter pastry cutter, cut out 12 rounds from pastry sheets. Press rounds into lightly greased 1/2-cup capacity muffin holes. Bake for 12-15 minutes or until golden and crisp. Set aside to cool.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, mix together sour cream and horseradish cream.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To serve, spoon some sour cream mixture into each cooled shortcrust tart. Top with a couple of tomato halves, some rocket and smoked salmon strips.
  
  
  

Nutrition

• 3718 kj

  Energy




• 62g

  Fat Total




• 31g

  Saturated Fat





• 16g

  Protein





• 1033.65mg

  Sodium




• 14g

  Carbs (sugar)




• 66g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Kate Murdoch


• Image credit: Luke Burgess


• Publication: Taste.com.au

Source: taste.com.au