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.