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Salmon & rocket tarts

Salmon & rocket tarts

Salmon and lemon are a match made in heaven so by adding some Heinz salad cream lemon & black pepper to these tarts, it complements the flavour of the salmon.

  • Preparation: 15 mins
  • Cooking: 25 mins
  • Serves: 4

What you need:

  • 375g pack of ready rolled puff pastry
  • 1 medium egg, beaten
  • 100g wild rocket
  • 200ml half fat creme fraiche
  • 4 tbsp Heinz salad cream lemon & black pepper
  • 2 tsp cornflour
  • 200g poached skinless salmon

What you do:

  1. Preheat the oven to 200C, fan 180C, gas 6.
  2. 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.
  3. Place on a baking sheet and bake in the preheated oven for 15 minutes until golden.
  4. 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.
  5. Place in a bowl and stir in the creme fraiche, Heinz salad cream lemon & black pepper and cornflour.
  6. 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.
  7. Divide the cream mixture between the 4 rectangles and scatter over the salmon between them.
  8. Bake in the oven for a further 10 minutes, covering with foil if they brown too much.
  9. Allow to rest for 5 minutes before serving topped with the remainder of the rocket leaves and pastry lids, if desired.

Cook's tip:

Smoked mackerel is a great alternative to poached salmon for this dish.

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Heinz Salad Cream

Heinz Salad Cream

Heinz Salad Cream has been wowing the nation for over 80 years. There really is nothing else to compare with its tangy taste - and of course, it complements far more than salads, go to our inspiration page for more recipe ideas.

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