Smoked Salmon Tartlets

• 30 slices white bread, crusts removed
• 4 tbsp (1/2 stick) butter, melted
• 1 cup sour cream
• 1/4 cup horseradish cream
• 1/4 tsp Tabasco sauce
• 1 tbsp finely chopped dill, plus additional sprigs, for garnish
• 5 oz sliced smoked salmon
• 1 tbsp baby capers, rinsed

1. Preheat the oven to 350u0b0F. Grease 30 cups of three 12-cup round-bottomed patty pans.
2. Using a rolling pin, roll each bread slice to flatten slightly. Using a 2 1/2-inch round fluted cookie cutter, cut 1 round from each slice. Brush rounds on both sides with butter. Press rounds into prepared cups in pans.
3. Bake for 12-15 mins, swapping pans halfway through cooking, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4. Combine sour cream, horseradish cream, Tabasco and dill in a small bowl. Spoon a small amount of cream mixture into each crust.
5. Cut smoked salmon slices into 4 x 1/2-inch strips. Coil each strip, then place on top of cream mixture. Serve sprinkled with capers and topped with dill sprigs.

white bread, butter, sour cream, horseradish cream, tabasco sauce, dill, salmon, baby capers

Taken from recipes-plus.com/api/v2.0/recipes/34087 (may not work)