Trio Of Tiny Tartlets
12 20 minutes
12 small savour y pastr y cases
3tbsp crème fraiche or soft cheese
80g hot smoked salmon, flaked
Lemon slices, capers and dill, to garnish
½ small avocado, mashed
Cherry tomato quarters and basil, to garnish 2tbsp soured cream 2tbsp grated beetroot (vacuum packed, not in vinegar)
Sliced radish, gherkins and parsley sprigs, to garnish
Put the pastr y cases into 3 groups of four. Put a heaped tsp of crème fraiche or soft cheese into 4, and top with flakes of salmon. Garnish with lemon, capers and dill.
Mix the remaining crème fraiche or soft cheese with the avocado and spoon this into 4 more tar tlets. Garnish with cherry tomato and basil.
Mix most of the soured cream with the beetroot. Spoon this into the remaining 4 tar tlets. Top with the remaining soured cream, then garnish with radish, gherkins and parsley sprigs.
Preparation: Makes: Ingredients: