Salmon and Dill Tartlets
Ingredients
- 50 Ready Bake 42mm Baked Square Savoury Shells (BPBSQ42)
- 400g fresh salmon fillets (skin off)
- 4 tsp fresh dill
- 50g red onion
- 2 tsp olive oil
- 1 clove of garlic
- 2 tsp lemon juice
- ½ tsp caster sugar
- Salt to season
- Cracked pepper to season
Method
- Dice your fresh salmon fillets into small uniform cubes and place into a stainless steel bowl.
- Finely dice red onion and garlic and then chop up fresh dill. Add your dill, red onion, garlic, olive oil, lemon juice, and caster sugar to the stainless steel bowl.
- Mix all ingredients together until combined and season with salt and pepper. Set aside in the coldroom/ refrigerator for at least 1 hour for all the flavours to combine. (Use within 24 hours).
- Remove pastry shells from freezer and place in plastic insert on bench to thaw to room temperature.
- Remove salmon and dill mix from the fridge and place a teaspoon of mix into each pastry shell. Garnish as desired and serve.
- Note – The acid in the lemon juice will partially cook the salmon, creating a soft flavoursome texture.
