Recipe courtesy of Prima Magazine.
Quick to make and deliciously light to eat, these airy little tartlets are a perfect overture to a rich main course. Crisp layers of filo pastry hold a fluffy prawn and salmon filling, delicately flavoured with dill, chives and lime.
Serves : 8
Prep time : 20 mins Cook time : 12 mins
8 sheets filo pastry
2oz (50g) butter, melted
9 fl oz (275ml) hollandaise sauce
2 eggs, separated
4oz (125g) cooked peeled prawns
4oz (125g) smoked salmon trimmings, chopped
1 tblsp (15ml) chopped fresh dill
1 tblsp (15ml) chopped fresh chives
salt and pepper
Step One : Preheat the oven to Mark 4 (350oF / 180oC) and place a baking sheet in the oven. Cut the pastry into 4in (10cm) squares and use it to line eight 4 in (10cm) flan tins. Overlap the pastry and butter between each layer.
Step Two : Place the hollandaise sauce in a bowl, add the egg yolks, prawns, salmon, grated rind of the lime, herbs and plenty of seasoning. Whisk the egg whites until they just stand in soft peaks and fold into the fish mixture using a large metal spoon. Divide between the tins.
Step Three : Place the tins on the hot baking sheet and cook for 10-12 minutes or until just set and golden brown.
Tip: For a vegetarian alternative, saute 8oz (225g) mushrooms in garlic butter and use them instead of the seafood. When using the mushrooms replace the fresh dill with tarragon.