Trio Of Tiny Tartlets

My Weekly Special - - | Real Life -

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:

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