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Smoked salmon, avocado and herb tarts

Smoked salmon avocado tarts

This is a tasty appetiser that will be sure to impress at any special occasions.


  • 3 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 1 avocado
  • 1 tbsp lemon juice
  • 1 tsp ground coriander
  • 1 1/2 tbsp finely chopped fresh chives
  • 1 1/2 tbsp small fresh dill sprigs
  • 150g smoked salmon, sliced


  • Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  • Using a 7.5cm round cutter, cut 20 circles from pastry. 
  • Using a 5.5cm round cutter, cut a circle from the centre of 10 of the circles. Discard small cut-outs. 
  • Place whole circles on prepared tray. Top with pastry rings. Brush with egg. 
  • Bake for 10 minutes or until golden and puffed. Stand for 15 minutes (see notes)
  • Process avocado, juice and coriander in a food processor until smooth. Season. Stir in 2 teaspoons chives and 2 teaspoons dill. 
  • Spoon avocado mixture onto pastry cases. 
  • Top with salmon and remaining chives and dill. Serve immediately.
Smoked salmon, avocado and herb tarts

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