Ingredients:

  • pre-baked shortcrust tartlet shells (approx. 2-inch diameter)
  • cup (240 ml) full fat Crème Fraîche
  • tablespoons finely chopped fresh Dill
  • teaspoon finely grated Lemon Zest
  • tablespoon freshly squeezed Lemon Juice
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • ounces Cold Smoked Salmon, thinly sliced
  • tablespoon Capers, drained
  • tablespoon finely snipped Fresh Chives

Instructions:

  1. If tart shells are not pre-baked, blind bake according to package directions until golden. Let cool completely on a wire rack.
  2. In a small bowl, gently whisk together the crème fraîche, fresh dill, lemon zest, lemon juice, salt, and pepper until just combined. Do not over-whisk.
  3. Cover the mixture and refrigerate for at least 15 minutes to allow the flavours to meld and the mixture to firm up slightly.
  4. Pat the smoked salmon slices lightly with a paper towel to remove any excess moisture. Cut the slices into ribbons or small bite-sized pieces.
  5. Spoon or pipe the chilled crème fraîche mixture evenly into the cooled tart shells.
  6. Arrange 2-3 small ribbons or pieces of smoked salmon artfully on top of the crème fraîche in each tartlet.
  7. Garnish each tartlet by sprinkling a few drained capers and a pinch of fresh chives over the salmon.
  8. Serve immediately or keep chilled for up to 2 hours before serving.