Ingredients
- Pre rolled shortcrust pastry
- 250g smoked salmon, snipped into pieces
- 4 free-range eggs
- 2 tbsps chives, finely chopped
- cherry tomatoes to top
- Handful of rocket
Horseradish Cream
- 200ml crème fraiche
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1-2 tbsps horseradish sauce
- 1 tbsp dill, finely chopped
- Salt & pepper
Instructions
- Fill small dishes or a large 6 yorkshire pudding tray with the pre rolled pastry
- For the filling, whisk together the eggs and cream. Stir in the salmon and chives and pour into the pastry shell. Place in the oven and cook for about 30 minutes until the top is golden and the mixture is set.
- As the tarts bake, make the horseradish cream. Mix all the ingredients together in a bowl, season and place in the fridge until you’re ready to serve.
- When the tarts are baked , remove from the oven and place on a wire rack to cool.
- Allow to cool, top with extra smoked salmon and rocket.
- Serve with a spoon of the horseradish cream.