Paysan Breton Salmon & Horseradish Tarts
These simple and easy salmon and cream cheese tarts are perfect for a simple lunch or light dinner with a salad.
Preparation time: 10 minutes
Cooking time: 20 minutes
375g pack ready-rolled puff pastry
1 tub Paysan Breton French Garlic & Herb cream cheese (150g)
100g smoked salmon, roughly chopped
2 tsp horseradish
Zest of half a lemon
Freshly ground black pepper
What to do
Pre-heat the oven to 180 °C.
Unroll the ready-rolled puff pastry and using a 15cm circular cutter, cut out 4 circles and place on a lined baking sheet.
Prick the pastry with a fork all over and bake in the oven for 5-6 minutes until puffed up and a light golden colour.
Boil a pan of salted water and blanch the spinach for 1-2 minutes until wilted. Drain and set aside to cool. Once cool, squeeze out any excess liquid.
In a small bowl, mix the cream cheese, smoked salmon, spinach, horseradish, and lemon zest. Season generously with freshly ground black pepper.
Spoon the cream cheese mix into the centre of each pastry case, leaving a border all around the edge.
Return the baking tray to the oven and bake for another 5-6 minutes until golden brown and the topping is piping hot.
Serve immediately and enjoy!
Recipe courtesy of Paysan Breton
Melina - Assistant Editor
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