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Ingredients

4 sheets filo pastry
Olive oil cooking spray
1/2 x 250g tub creme fraiche
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill
2 teaspoons capers, finely chopped
100g smoked salmon, sliced, rolled
Fresh dill sprigs, to serve

Method

Step 1 Preheat oven to 180C/160C fan-forced. Grease two 12-hole, 1 1/2 tablespoon capacity muffin pans. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half crossways. Cut each half lengthways into 3 strips. Cut each strip into 4 to make a total of 24 squares. Line holes with filo squares. Spray with oil. Bake for 10 minutes or until golden. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely.
Step 2 Combine creme fraiche, lemon juice, dill and capers in a small bowl. Season with salt and pepper.
Step 3 Fill each tartlet with 1 teaspoon crème fraiche mixture. Top with 1 piece of salmon, then dill. Serve immediately.

Smoked salmon tartlets

How to make Smoked salmon tartlets

Ingredients

Method