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Mini Smoked Salmon Tarts

Preparation time: 10 minutes

Cooking time: 15 - 20 minutes


3 sheets pre-made puff pastry

¼ cup sour cream (50grams)

¼ cup milk (60ml)

1 large egg, whisked

pinch of salt

3 tbsp chives, finely chopped

3 spring onions finely chopped, whites only

90grams smoked salmon, 

60grams cheddar cheese, grated


Preheat the oven to 180°C  (160°C fan forced), and lightly oil a 24 cup mini muffin pan.

Using a cookie cutter, cut out 24 rounds of puff pastry and fit them into the muffin pan, then refrigerate for 10 minutes.

In a mixing bowl whisk the sour cream, milk, egg, pinch of salt, and chives.

Into each tart, add some chopped spring onion and a small piece of smoked salmon. Cover with a few teaspoons of egg mixture and top with grated cheese. Don’t overfill the tarts or they will spill over when baked.

Bake for 12 - 15 minutes until the pastry is golden. 

Decorate with fresh chopped chives, and serve warm or at room temperature.