These beautiful Mushy Pea and Smoked Salmon Tartlets are the perfect starter to impress your guests – or serve with salad for a smaller lunch. Topped with a lemon and black pepper crème fraîche, these delicious tarts are easier to make than you might think!
You’ll need some of these!
Give them a try, they’re pealicious!
Mushy Pea and Smoked Salmon Tartlets
Ingredients
Filling
300g Batchelors Mushy Peas
100g smoked salmon
50g spring onions
6x eggs
550ml semi skimmed milk
10g lemon zest
20g dill
8g salt
1g black pepper
Tart Bases
640g ready made short crust pastry
vegetable oil
Crème fraiche:
Juice of one lemon
200g reduced fat crème fraiche
25g lemon zest
5g black pepper
Method
- For the tart bases: Rub oil onto the tartlet cases so that the pastry will not stick.
- Place a square of pre rolled pastry into the tartlet case and gently press into the case so that it fits perfectly. Return the cases to the fridge for 30 minutes to firm back up again.
- Add in a small sheet of greaseproof paper and fill the case with dried beans. Bake the tartlet at 180oc for 20 minutes and remove the baking beans and allow to cool – do not remove from the tartlet cases.
- For the tartlet filling: Add the Batchelors Mushy Peas, eggs, milk, salt, lemon zest, cracked black pepper and chopped dill to a jug and whisk together.
- Cooking the tarts: In the bottom of each tartlet place some of the spring onions and some of the smoked salmon. Pour on the tartlet egg mix right up to the brim of the tartlet cases. Bake in the oven at 160oc for 25 – 30 minutes or until the tartlets are just set. Leave them to cool at room temperature.
- For the crème fraiche dressing: Mix all ingredients together and chill in the fridge
- To serve: Serve on a plate with a generous helping of crème fraiche dressing, fresh herbs and pea shoots.
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
