Smoked Salmon and Dill Tartlets

Smoked Salmon and Dill Tartlets

This recipe makes 12 tartlets, with preparation /cooking time 50-60 minutes.

Smoked Salmon and Dill Tartlets


  • 85g (3oz) smoked Scottish Salmon (diced)
  • 250g (8oz) plain flour 110g (4oz) hard margarine
  • Pinch salt
  • Enough water to form a dough
  • Alternatively use a 375g packet of ready-rolled shortcrust pastry
  • 1 tbsp fresh dill (chopped) or 1 tsp dried dill
  • 25g (1oz) finely grated Cheddar cheese
  • 1 large egg
  • 150ml (half pint) milk


  1. Preheat the oven to Gas mark 4, 180C, 350F
  2. Prepare the pastry if you are making it yourself. Sieve the flour and salt into a bowl, rub in the fat until it resembles breadcrumbs, add a small amount of water and bring together to form a dough.
  3. Roll out on a floured board and using a 5cm (2″) cutter, cut out 12 rounds.
  4. Use the pastry rounds to line 12 patty tins.
  5. Divide the smoked salmon between the pastry cases, top each with a few sprigs of dill.
  6. Beat the egg and milk together, season lightly and pour carefully into each case, taking care not to overfill.
  7. Top with a little cheese and bake in the oven for 20-25 minutes.
  8. Serve warm or cold with salad.


  • Fat content: 9.8g
  • Carbohydrate (energy): 16.9g
  • Kilocalorie: 173 Fibre: 0.7g

All values are for one serving using listed ingredients.