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Tartlets with Salmon Salad & Extra Mature Cheddar

Tartlets with Salmon Salad & Extra Mature Cheddar

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?

30 min 4 servings
Cheesy Salty

ingredients

Tartlets:

  • 3 filo pastry
  • 0.9 ounce butter

Filling for tartlets:

  • 7 ounces smoked salmon
  • 1½ tbsp mayonnaise
  • 1½ tbsp sour cream
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped shallots
  • 1 lemon
  • salt
  • pepper
  • approximately 1¾ ounces Castello® Extra Mature Cheddar

preparation

1. Melt the butter, brush onto the sheets of filo dough and put them on top of each other.

2. Cut out round circles of filo dough and place them in muffin cups or similar. The circles should be a little bigger than the bottom of the muffin cups to give the tartlets edges on top. Bake at 350°F for 5-6 minutes until they have a hint of color. Let them cool.

3. Chop the salmon with a knife and combine with the sour cream, mayonnaise, dill and shallots. Season with salt, pepper and lemon zest. Put a small amount of the salmon salad into each tartlet.

4. Top with grated Extra Mature Cheddar and some dill.

Tips & tricks

If you have any leftovers, the salmon salad is also great on bread.