Scrambled egg and smoked salmon tartlets

Name: Scrambled egg and smoked salmon tartlets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 6
Ingredients: 90 ml (3 fl oz) thick (double) cream; 2 teaspoons caviar, to garnish; 100 g (3¼ oz) smoked salmon, cut into thin strips; ½ quantity shortcrust pastry; 20 g (¾ oz) unsalted butter; 6 sprigs fresh chervil, to garnish; 6 eggs

Preparation info

Makes
6

Difficulty
Easy
Ready in
40 min

Appears in

Quiches & Pastries

By Le Cordon Bleu

Published 1998

About

Add a touch of sophistication to brunch by serving these elegant tartlets instead of scrambled eggs on toast. For a truly creamy result it is vital not to overcook the eggs.

Ingredients

½ quantity shortcrust pastry
6 sprigs fresh chervil, to garnish

Pescatarian
Brunch

Method

Preheat the oven to moderately hot 200°C (400°F/Gas 6). Grease six 7 x 1.5 cm (2¾ x ⅝ inch) tartlet tins. Roll out the pastry on a lightly floured surface to a circle approximately 2 mm (⅛ inch) thick. Cut out six circles with a 13 cm (5 inch) plain round pastry