Salmon And Spinach Tarts

• 3 tbsp butter
• 2 tbsp flour
• 1/2 cup fish stock
• 1/2 cup milk
• 1 tbsp lemon juice
• 1 None small onion, peeled and finely chopped
• 10.5 oz baby spinach
• 1/4 tsp grated nutmeg
• 10.5 oz puff pastry
• 8.75 oz salmon fillet, cubed
• 1 None egg, beaten
• 4 None fresh dill sprigs, to garnish

1. Preheat oven to 400u0b0F. Melt 1 tbsp butter in a pan, add flour and cook for 1 min then gradually whisk in stock and milk and simmer for 2-3 mins, stirring, until thickened. Add lemon juice and season. Cover and set aside.
2. For spinach, heat remaining butter in a separate pan and sweat onion until soft. Add spinach and cook until wilted. Add nutmeg, season and set aside.
3. Thinly roll out 1/2 the pastry, cut out 4 - 5 1/2 inch circles then use to line 4 - 5 inch tart pans. Distribute spinach, salmon and sauce between tarts. Brush edges with egg. Cut out 4 - 5 inch pastry circles then place over filling and seal edges. Cut a cross in the center of each tart lid and fold back corners to reveal filling. Brush with egg and bake for 20-25 mins until golden brown and filling has set. Serve garnished with fresh dill sprigs.

butter, flour, fish stock, milk, lemon juice, onion, baby spinach, nutmeg, pastry, salmon fillet, egg, dill sprigs

Taken from recipes-plus.com/api/v2.0/recipes/18863 (may not work)