25g e Unsalted Dairy Butter
1 leek, thinly sliced
1 clove garlic, crushed
170ml tub Double Cream
1 medium Free Range Egg
213g can essential Wild Red Salmon 1 tbsp chopped fresh dill, plus extra fronds for garnish
2 x 117g packs 18 Party Tartlet Cases
1. Preheat the oven to 190ºC Melt the butter in a small frying pan and add the leek and garlic. Cook over a medium heat for 8-10 minutes, stirring occasionally, until softened. Remove from the heat and set aside to cool.
2. Beat the cream and egg together in a medium bowl, then fold in the leek mixture along with the salmon and dill. Divide between the tartlet cases.
3. Sit the tartlets on 2 large baking sheets and bake for 10–15 minutes, or until the fi lling is just set.
Garnish with dill fronds and serve