These tartlets make a welcome change to turkey overload at Christmas. Prepared in advance, they are perfect for parties.

These Salmon and Watercress Tartlets are perfect for serving at parties and especially good at Christmas when we are all suffering from turkey overload. Emma Forbes' recipe is easy to follow and the end result is delicious. Emma suggests serving them with a simple rocket salad. Serves 6.

INGREDIENTS

375g packet ready-rolled shortcrust pastry
3 handfuls watercress, stalks removed
100g/3½oz smoked salmon, preferably hot smoked
150ml/¼ pint double cream
1 medium egg
1 egg yolk
Salt and freshly ground black pepper

METHOD

1. Preheat the oven to 180°C/350°F/Gas 4. Remove the pastry from the refrigerator 5 minutes before you begin cooking to make it easier to work with.

2. Unroll the pastry and cut into 6 even-sized pieces. Use to line 6 10cm/4in diameter, 2cm/¼in deep loose-based tart tins. Use your fingertips to gently push the pastry into the bases and use a rolling pin to remove the excess from the tops. If any tears occur, patch them with a little of the leftover pastry. Place the lined tins on a baking tray.

3. Sprinkle the watercress equally between the tins and then flake the salmon on top.

4. Whisk the cream, egg and egg yolk together and season to taste with salt and pepper. Pour over the salmon and watercress, dividing it equally between the tins.

5. Bake in the oven for 20 minutes, until set and lightly browned.

6. Leave to cool for 5–10 minutes before removing from the tins.

Serve hot, or cool on a wire rack and serve cold.

This recipe is taken from Life & Soul by Emma Forbes
ISBN: 1907332863
RRP: £20.00
Ivy Press

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November 2011