Mini salmon tarts

Ingredients for 18 servings:

• 250 g flour
• 125 g butter
• 1 tsp salt
• 1 egg(s)
• 300 g cream cheese
• 200 g smoked salmon
• 1 bunch of dill
• salt and pepper
• some mustard
• possibly yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Make a shortcrust pastry from flour, butter, salt, and egg. Wrap the dough in cling film and refrigerate for about 30 minutes. Cut the smoked salmon into small cubes and mix with cream cheese, dill, and a little mustard. If the mixture becomes too firm, you can thin it out with a little yogurt. Season to taste with salt and pepper. Roll out the shortcrust pastry and cut out discs about 10 cm in diameter. I used muffin tins to bake the tarts: To do this, form small bowls from the dough and place a spoonful of the mixture into each cup. Not too much, as the mixture will not hold its shape completely even after baking. Place the muffin tins in an oven preheated to 200 degrees Celsius and bake the tarts for about 20 minutes. The mini salmon tarts taste good both hot and cold.