Salmon & Sour Cream Tartlets

Cook Time 40 minutes

Servings 6

Ingredients

375g of butter puff pastry, cut into 6 strips 

300g smoked salmon strips

200ml sour cream

½ cup parmesan

2 tbsp chives, finely chopped

1 garlic clove, minced

Zest 1 lemon

Method

Preheat the oven to 210°C and grease a 6-hole muffin tin.

In a bowl, gently mix together the sour cream, parmesan, chives and garlic, zest and seasoning with salt and pepper.

Working with one puff pastry strip at a time, spread a tablespoon of sour cream mixture across the puff pastry. Covering the entire strip with an even layer.

Place a thin layer of smoked salmon across the top half, going along the strip. Fold the bottom half of the pastry over the salmon filled top half. Roll into a tight rose shape and place into greased muffin tin.

Bake for 10 minutes and then turn the temperature down to 180°C and bake for another 10-15 minutes or until the pastry is golden.

Remove from the oven and allow to cool in muffin tin for 10 minutes before serving.