Impress your guests with these smoked salmon and dill filo tarts, a light and elegant appetizer made in just 30 minutes. For this recipe, we used Luxlait Sauer Ram à la française, adding a creamy, authentic touch to every bite. Perfect for parties or special occasions!
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Ingredients
- 3 sheets of Filo pastry, chilled
- 40 g Luxlait beurre Rose, melted
- 250 ml Luxlait crème fraîche
- 2-3 tbsp fresh dill, chopped, plus sprigs to garnish
- 200 g smoked salmon slices, cut into strips
- ½ cucumber, finely diced
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 170° C fan. Lightly grease six 10 cm tart tins (you can use a shallow muffin tin).
- In a bowl, carefully mix the crème fraîche with the salmon, cucumber, dill, salt and pepper.
- Unroll the pastry, brush one of the sheets with a little of the butter then cut into 8 squares, each about 11 cm. Add one of the squares of filo to one of the tins, then add 3 more squares, each at a slight angle to the first rather like the spokes of a wheel.
- Repeat to fill a second tin then brush a second sheet of pastry with butter, cut into squares and so on until you have 6 lined tins.
- Bake the tarts for 6 to 10 minutes until golden brown. Carefully remove from the tins and leave to cool on a wire rack.
- When ready to serve, transfer the tarts to serving plates, let cool slightly and spoon in the filling. Garnish with the remaining dill sprigs.
