Tartlets with salmon salad and Castello extra mature cheddar

Total 30 min

A fine little piece of finger food - our recipe for Tartlets with salmon salad and cheddar delivers hefty flavours in an elegant way. Rich, fatty, smoky salmon with intense shallots and delicate herbs balanced with sour cream and lemon, served in an edible bowl and garnished with crunchy cheddar. What’s not to love?

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Tartlets with salmon salad and Castello extra mature cheddar

Ingredients

For the Tartlets:

3 filo pastry
25 g butter

For the filling:

200 g smoked salmon
1½ tbsp mayonnaise
1½ tbsp sour cream
1 tbsp finely chopped dill
1 tbsp finely chopped shallots
1 lemon
salt
pepper

Preparation

Preparation

Melt the butter, brush onto the pieces of filo pastry and put them on top of each other.

Plug round circles of the filo pastry and put in a muffin form or similar. The circles need to be a little bigger than bottom of the muffin forms to give the tartlets edges on top.

Bake at 356 Fahrenheit (180 degrees Celsius) for 5-6 minutes until they have a hint of color. Let them cool.

Chop the salmon with a knife and stir with sour cream, mayonnaise, dill and shallot. Season with salt, pepper and lemon zest. Put a small amount of the salmon salad into the tartlets. Top with finely grated Castello Tickler Mature cheddar and some dill.

Put a small amount of the salmon salad into the tartlets. Top with finely grated Castello Tickler Mature cheddar and some dill.

If you have any leftovers the salmon salad is also great on a piece of bread.

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