Smoked salmon, avocado and herb tarts
This is a tasty appetiser that will be sure to impress at any special occasions.
Ingredients
- 3 - Puff pastry , sheets frozen puff pastry, partially thawed
- 1 - Egg , lightly beaten
- 1 - Avocado
- 1 tbsp - Lemon juice
- 1 tsp - coriander , ground
- 25 g - Chives , finely chopped fresh chives
- 25 kg - Dill , small fresh dill sprigs
- 150 g - Smoked salmon trim , sliced
Cooking Method
Directions
- 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.
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