Smoked salmon can be turned into easy party/picnic food with the minimum of fuss and these little salmon tartlets can be served hot or cold.
Crustless Smoked Salmon Tartlets
You can make all sorts of variations of these tartlets. Instead of the salmon you can add green chillies & bacon, or sun dried tomatoes & Gruyere, crab & toasted almonds, ham & Swiss cheese, spicy sausage & mozzarella & olives - the possibilities are endless!
1/2 cup self raising flour
1/2 cup milk
1/4 cup double cream
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh dill, finely chopped
1/3 cup chopped smoked salmon
2/3 cup cheddar cheese
Heat the oven to 180º and grease a couple of tartlet tins, the ones that have 12 holes in them or you can use muffin tins.
Put the flour, milk, cream and eggs into a large bowl and mix thoroughly together. Add the chives, dill, smoked salmon and cheese and mix well. Put about 1 tablespoon of the mixture into the tartlet holes and bake for about 15 minutes or so, until nicely browned and cooked through.
Gravad Lax Flatbreads
I used the Gravad Lax to top some homemade flatbreads. The Gravad Lax comes with it's own packet of dill sauce, to which I added some creme fraiche and dolloped that onto the top of the flatbreads with some rocket leaves. It made a lovely quick lunch!
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