Cream cheese, smoked salmon, feta and spinach. We’re in heaven!
Smoked Salmon Tarts
375g pack Ready Rolled Shortcrust Pastry
400g Cream Cheese
200g Feta Cheese
240g Baby Spinach
Zest of 1 Lemon
Fresh Coriander, chopped
100g Smoked Salmon
Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6 and line 8 10cm loose based, round tart dishes.
Blind bake for 20-25 minutes or until the pastry is crisp and golden.
In the meantime, sauté the spinach until reduced, then leave to cool.
Roughly chop the feta and cooled spinach, then stir in the cream cheese.
Spoon the filling into the baked tart cases.
Top with smoked salmon, lemon zest, pepper and coriander.