Tartlets of Hot-Smoked Salmon with Green Onions and Ruby Chard

Name: Tartlets of Hot-Smoked Salmon with Green Onions and Ruby Chard
Cuisine: Scottish
Ingredients: 6 large sheets filo pastry, thawed according to package directions if frozen; Flour, for dusting; 4 tablespoons (60 g) butter, melted; 9 oz (250 g) hot-smoked salmon fillet; ¾ cup (180 ml) heavy cream or half-and-half (single cream); ¾ cup (180 ml) heavy cream or half-and-half (single cream); ¾ cup (180 ml) heavy cream or half-and-half (single cream); 2 free-range egg yolks; 1 tablespoon finely chopped fresh chives; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 4 green onions, white and green parts, very thinly sliced; Handful of baby red chard leaves; Cayenne pepper, for dusting

Preparation info

Makes
12
tartlets

Difficulty
Easy

Appears in

Tea at the Palace

By Carolyn Robb

Published 2022

About

Tender flakes of hot-smoked salmon nestled into a rich egg custard and encased in fine crisp layers of filo pastry—these tartlets are heavenly. Served straight from the oven, they always disappear quickly, especially on cold winter afternoons.

Ingredients

6 large sheets filo pastry, thawed according to package directions if frozen
Flour, for dusting
4 tablespoons (

Europe
United Kingdom
Scotland
Pie
Fish course
Pescatarian
Winter

Method

Preheat the oven to 350°F (180°C). Place twelve 2-inch (5-cm) round tartlet molds on a sheet pan.

Lay a filo sheet on a lightly floured work surface, keeping the other sheets covered with plastic wrap to prevent them from drying out. Lightly brush the entire sheet with some of