Salmon Tartlets
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| (By Anne-Françoise Tille) | |
| 25 g filets | fresh salmon |
| 2 dl | vegetable stock |
| 75g | smoked salmon, chopped small |
| 60g | Philadelphia |
| Dill | |
| 1 soup spoon olive oil | |
| Salt | |
| pepper | |
| a little | lemon juice |
| 1 packet | miniature pastry cases |
Boil the fresh salmon in the stock for 10 mins.
Chop the smoked salmon with scissor, and then mix with the cheese and dill.
Add the oil and seasonings.
The mixture can be kept in the fridge before or after filling the cases for at least a day.
It can also be used with pasta, baked potatoes and on toast.
Recipe uploaded with Shop'NCook for iPhone.
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