John Myers
Ingredients for 1 servings:
- 600 g salmon fillet(s), fresh or frozen, without skin
- 270 g puff pastry, fresh, from the refrigerated section
- 6 spring onions
- 125 g whipped cream
- 1 tbsp whipped cream, for topping
- 2 eggs
- 1 egg yolk, for brushing
- Salt
- pepper
- nutmeg
- some dill, for garnishing
- some flour, for rolling out and dusting the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Ideal for brunch or as a small appetizer. Serves 12 tartlets.
Wash and trim the spring onions and slice into rings. Wash the fish, pat dry, and dice them. Mix the ingredients together and season with salt and pepper. Whisk the cream and eggs together and season with salt, pepper, and nutmeg. Grease and flour a muffin tin. Roll out the dough on a lightly floured surface to approximately 36 x 48 cm and cut into 12 squares measuring 12 x 12 cm. Line each well with the dough and fill with the fish mixture. Pour the egg and cream mixture over the dough. Bake at 200°C (top and bottom heat) or 175°C (fan oven) on the lowest rack for approximately 40 minutes. After 30 minutes, brush the tartlets with the egg yolk whisked with the cream. After baking, carefully remove from the tin and sprinkle with chopped dill. Delicious hot or cold.
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