Alive and Cooking

Smoked Salmon Tartlets

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150 g smoked salmon

6 small tortillas

1 truss tomato, finely chopped

3 eggs

10 small button mushrooms, roughly sliced

3 sprigs fresh tarragon leaves, roughly chopped

3 sprigs dill, roughly chopped

150 ml thickened cream

Extra virgin olive oil

Salt and pepper


Preheat oven to 200°C.

In a pan with a good splash of oil, fry off the mushrooms until coloured. Tumble in the herbs, tomato and cook until just soft. Whisk together the eggs and cream, a sprinkle of salt and pepper, then combine with the mushroom mixture and stir.

In a muffin tin, fill with the tortillas. Pour in the wet mixture and cook for 15 mins. Once cooked, cover with smoked salmon and serve. 

Smoked Salmon Tartlets