These healthy salmon tartlets make for a great family meal or a tasty packed lunch. Only a few ingredients are needed, and they can even be made ahead and frozen for a spontaneous picnic or a creative lunch box addition.
Summary
Prep: 10 mins
Cooking: 15 mins
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 12 Tartlets
Ingredients:
- 250 grams shortcrust pastry
- 1 tablespoon flour for dusting
- 1 egg
- 3 tablespoons whole milk
- 1 tablespoon dill, finely chopped
- 1 salmon fillet (approx 175 grams)
- 9 asparagus stems chopped
- 1 tablespoon cream cheese
- 1 tablespoon parmesan cheese, grated (for sprinkling on top)
- Squeeze of lemon juice (optional)
Instructions:
- Preheat the oven to 180 degrees Celsius.
- Grease a cupcake tin with butter or cooking oil spray.
- Sprinkle flour on a clean surface and roll out the pastry to a thickness of 3-4 mm.
- Using a 7cm cookie cutter, cut the pastry into circles.
- Place each round in a cupcake tin and press down gently.
- Whisk together the egg and milk.
- Add the salmon (chopped into small pieces), asparagus, chopped dill and cream cheese.
- Distribute the filling evenly between the tart bases.
- Sprinkle with parmesan cheese.
- Bake in the oven for 15 minutes or until golden.
- Add a squeeze of lemon if you like, and enjoy!
Salmon tartlets – our step-by-step guide:
Preheat the oven to 180 degrees Celsius.
Lightly flour a clean surface and roll your pastry out to about 3mm -4mm thickness.
Using a cookie cutter, cut out 12 circles from your rolled pastry.
Grease a cupcake tin with butter or oil spray.
Place each pastry circle into the cupcake tin and press down gently.
Prepare the filling.
Whisk together your egg and milk.
Add the chopped salmon and asparagus, dill and cream cheese.
Mix it all together.
Fill your tart bases with the tart mixture.
Sprinkle a bit of parmesan cheese over the top.
Place in the oven and bake for 15 minutes or until golden.
Add a squeeze of lemon and enjoy!
Salmon tartlets with asparagus and dill
These healthy salmon tartlets make for a great family meal or a tasty packed lunch.
Servings 4 people
Ingredients
- 250 grams shortcrust pastry
- 1 tbspn flour for dusting
- 1 egg
- 3 tbsp whole milk
- 1 tbsp dill finely chopped
- 1 salmon fillet (approx 175 grams)
- 9 asparagus stems chopped
- 1 tbsp cream cheese
- 1 tbspn parmesan cheese grated
- 1 squeeze lemon juice (optional)
Instructions
-
Preheat the oven to 180 degrees Celsius.
-
Grease a cupcake tin with butter or cooking oil spray.
-
Sprinkle flour on a clean surface and roll out the pastry to a thickness of 3-4 mm.
-
Using a 7cm cookie cutter, cut the pastry into circles.
-
Place each round in a cupcake tin.
-
Whisk together the egg and milk. Add the salmon (chopped into small pieces), asparagus, dill and cream cheese.
-
Distribute the filling evenly between the tart bases.
-
Sprinkle with parmesan cheese.
-
Bake for 15 minutes or until golden.
