Smoked Salmon & Leek Tartlets

• Starters
  • Smoked Salmon & Leek Tartlets
  • Creamy Tomato, Garlic and Ginger Dip
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Ingredients

• 2 x 185g Jars of Cottage Delight Smoked Salmon Pâté
• 500g ready made savoury shortcrust pastry
• 4 eggs
• 7fl oz double cream
• 300g sliced leeks, cooked and drained
• 50g grated Gruyère cheese
• A little butter
• Salt and pepper to season

Method

1. Pre-heat oven to 200 C/390F/Gas 6
2. Steam the leeks until tender, drain well and put aside.
3. Using a mixer, beat together the eggs and pâté in a large bowl.
4. Add the cream and season with salt and pepper. Mix together well.
5. Roll out the pastry until quite thin and use to line 8 mini quiche cases. Add a layer of leeks to the bottom of each case and pour the egg mixture over leaving a small edge of pastry clear at the top. Sprinkle generously with the grated Gruyère cheese.
6. Cook for 20-30 minutes until golden brown. Delicious served warm or cold.

Makes: 8 x 10cm tartlets or 24 x canapes
Preparation time: 20 minutes - Cooking time: 20-30 minutes
Cook's Notes': Blind bake your pastry first if making as one large tart.