Smoked Salmon & Dill Filo Tarts

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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Smoked Salmon & Dill Filo Tarts
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Serves: 6 Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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.

Smoked Salmon & Dill Filo Tarts