Phyllo-pastry Salmon tarts

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 7
Servings 2
Minutes 30 mins


Serving Change
  • 4
    sheets phyllo pastry
  • 50
    melted butter
  • 400
    smoked and peppered salmon trout or mackerel
  • 100
    natural yoghurt
  • 100
    good-quality mayonnaise
  • 10
    lemon juice
  • 20
    fresh dill, to garnish


30 mins
Oven temperature: 160°C.
1. Brush each sheet of pastry with melted butter. Cut the pastry into small squares to fit into mini muffin trays. Place two or three squares into each muffin tray and bake in a preheated oven for 10 to 15 minutes until golden.

2. Remove the skin from the fish. Flake the fish and place in a bowl. Mix with the yoghurt, mayonnaise and lemon juice. Spoon the mixture into the pastry. Season to taste with salt and freshly ground black pepper. Garnish with fresh dill.


Read more on: starch  |  bake

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