Salmon and Spinach Savoury Tarts
found in Mains - Fish
 | 11 SPs |
Prep: 5 minutes
Cook: 20 minutes
Difficulty:
Moderate
It doesn't get easier than this, one sheet of ready-rolled puff pastry and a topping, for brunch, lunch or dinner.
Ingredients
- 320g puff pastry
- 1 egg, beaten
- 50g half fat creme fraiche
- 100g greek yogurt
- 2 tsp horseradish
- 1⁄2 lemon juice
- 2 tbsp parsley
- 40g spinach (young leaf)
- 160g salmon fillets
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Unroll the puff pastry onto a large baking tray.
2
Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with a the beaten egg, prick the base all over with a fork, and bake for 15 minutes until golden.
3
Meanwhile, in a bowl, combine the creme fraiche, greek yogurt, horseradish, lemon juice, parsley.
4
Spread the mixture onto the pastry, then scatter over the spinach and salmon. Bake for 5 minutes then season to serve.
