Salmon and Rocket Tarts
Serves: 4 • Preparation Time 15 minutes • Cooking Time 25 minutes
Ingredients:
375g pack of ready rolled puff pastry
1 medium egg, beaten
100g wild rocket
200ml half fat crème fraiche
4 tbsp Heinz Salad Cream
2 tsp cornflour
200g poached skinless salmon
Method:
- Preheat the oven to 200°C, fan 180°C, gas 6
- Unroll the puff pastry and trim the edges with a sharp knife. Cut the pastry into 4 equal rectangles, brush each with a little egg and then score a 1cm border around each rectangle using the tip of a sharp knife, being careful not to cut all the way through
- Place on a baking sheet and bake in the preheated oven for 15 minutes until golden
- Meanwhile wilt all the rocket apart from a handful, with a couple of tablespoons of water in a pan, allow to cool, then using your hands squeeze out the excess water and roughly chop
- Place in a bowl and stir in the crème fraiche, Heinz Salad Cream and cornflour before breaking up the salmon and slowly mixing together
- Remove the pastries from the oven and using a knife remove the inner part of each rectangle and set aside to use as lids, if desired
- Divide the cream mixture between the 4 rectangles and bake in the oven for a further 10 minutes, covering with foil if they brown too much
- Allow to rest for 5 minutes before serving topped with the remainder of the rocket leaves and pastry lids along with a dollop of Heinz Salad Cream
