Salmon, wholegrain mustard and dill tartlets recipe

• 15 g (0.5oz) butter
• 4 spring onions, finely chopped
• 175 g (6.2oz) smoked salmon, cut into strips
• 6 blind-baked shortcrust pastry cases, each in individual 10cm diameter tart tins
• 2 eggs, beaten
• 150 ml (5.3fl oz) creme fraiche
• 1 tbsp chopped fresh dill
• 2 tsp wholegrain mustard
• 1 pinch salt and freshly ground black pepper

1. Preheat the oven to 180C (fan 160C)/ 350F/gas mark 4.
2. Melt the butter in a small frying pan and gently fry the spring onions for 2-3 minutes, or until softened.
3. Remove from the pan and leave to cool.
4. Arrange the smoked salmon in the base of the cooked pastry cases.
5. In a bowl, mix together the eggs, creme fraiche, dill, mustard and cooled spring onions and season with salt and pepper.
6. Pour the mixture into the tart cases, pulling up some of the salmon through the egg mixture so it is visible on the surface.
7. Bake in the oven for 18-20 minutes, or until just set and golden.

butter, spring onions, shortcrust pastry cases, eggs, dill, wholegrain mustard, salt

Taken from www.lovefood.com/guide/recipes/16057/salmon-wholegrain-mustard-and-dill-tartlets-recipe (may not work)