Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Red salmon and dill tartlets
You just won’t believe that there is no pastry in these tartlets. They are the ideal alternative for those on a gluten-free diet
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Ready in 50 minutes
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Cooking time 30 minutes
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Prep time 20 minutes
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Makes 6 tartlets
Ingredients
- Vegetable oil for greasing
- 212 g tin of wild Pacific red salmon, drained well, bones removed
- 1 medium British free-range egg, white only (use the yolk in the filling below)
- 1 tbsp half-fat crème fraîche
- 1 tbsp roasted red pepper pesto
For the filling:
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 medium British free-range eggs, plus
- 1 egg yolk, beaten
- 2 tbsp half-fat crème fraîche
- 1 handful of fresh dill, finely chopped
- 25 g British mature white cheese, finely grated
Method
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1
Preheat the oven to 170ºC, fan 150ºC, gas 3. Lightly grease a 6-hole muffin tin.
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2
Make the tartlet cases. In a large bowl, mix together all the ingredients for the cases until well combined, then press the mixture into the muffin tin. Use a spoon to ease the mixture up the sides of each muffin hole, forming ‘cases’.
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3
Make the filling. Heat the oil in a small frying pan over a medium heat, add the onion and fry for 5 minutes until soft. Cool a little and divide between the tart cases.
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4
In a jug, whisk together the eggs, egg yolk, crème fraîche and dill. Season with freshly ground black pepper, then pour into the prepared salmon cases.
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5
Scatter over the cheese and bake for 20-25 minutes until set. Remove from the oven and leave for 5 minutes to firm up.
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6
Run a knife around the edge of each tartlet, then use a spoon to carefully lift out of the tin.
Cook’s tip: these gluten-free tartlets are ideal for picnics, packed lunches or supper in the garden.
