Salmon and watercress tartlets
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 pack (375g) ready-rolled pastry
- 1 eggbeaten
- 200ml crème fraîche
- 2 tbsp wholegrain mustard
- 2 portions smoked salmon
- half an 80g bag watercress
- 1 tbsp cider vinegar
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Cut a pack of ready-rolled puff pastry into quarters, put on a baking sheet and prick all over with a fork.
step 2
Mark a 1cm border with a knife and brush with beaten egg. Bake for 10 minutes until golden. mix 6 tbsp crème fraîche with 2 tbsp wholegrain mustard and season.
step 3
Spread half over the baked pastry case middle and cook for another 5 minutes. Grill or pan-fry 2 lightly smoked salmon portions for 4 minutes, or until cooked through. Flake over the pastry squares and scatter with half a bag of watercress. Mix the remaining crème fraîche with 1 tbsp cider vinegar and drizzle to serve.
