SMOKED SALMON TARTLETS

INGREDIENTS

4 sheets filo pastry Olive oil cooking spray

1/2 x 250g tub creme fraiche 1 tablespoon lemon juice 1 tablespoon finely chopped fresh dill

2 teaspoons capers, finely chopped

100g smoked salmon, sliced, rolled

Fresh dill sprigs, to serve

METHOD Step 1

Preheat oven to 180C/160C fanforced. Grease two 12-hole, 1 1/2 tablespoon capacity muffin pans. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half crossways. Cut each half lengthways into 3 strips. Cut each strip into 4 to make a total of 24 squares. Line holes with filo squares. Spray with oil. Bake for 10 minutes or until golden. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely.

Step 2

Combine creme fraiche, lemon juice, dill and capers in a small bowl. Season with salt and pepper.

Step 3

Fill each tartlet with 1 teaspoon crème fraiche mixture. Top with 1 piece of salmon, then dill. Serve immediately.