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easy &quick

Smoked Salmon and Spinach Tartlets

QimiQ Benefits

  • Fillings remain moist for longer
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Full taste with less fat content
  • Quick and easy preparation

Minutes

15

Difficulty

easy

Smoked Salmon and Spinach Tartlets
Smoked Salmon and Spinach Tartlets

Ingredients

For 25 Tartlets

  • 600g

    Fresh savoury shortcrust pastry

  • For the filling

  • 250g

    QimiQ Cream Base

  • 250g

    Gervais, unflavoured

  • 80g

    Parmesan, grated

  • 1ea

    Lemon(s), juice only

  • 1pinch(es)

    Salt

  • 10g

    Corn flour / starch

  • 5g

    Dill, fresh

  • 200g

    Leaf spinach, frozen, thawed

  • 70g

    Tomato(es), diced

  • 150g

    Smoked salmon, cut into strips

  • 30g

    Capers, chopped

Preparation

  1. Preheat the oven to 180 °C (conventional oven).
  2. Roll the pastry out on a lightly floured surface and cut Ø 7 cm large circles out of it.
  3. For the filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients (except the salmon and capers) and mix well.
  4. Place 1 teaspoon of the filling onto each circle of dough and bake in the preheated oven for approx. 15-20 minutes.
  5. Serve garnished with smoked salmon strips and chopped capers.
Some doughy looking food

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