Salmon and cucumber tartlets recipe
Perfect for parties, picnics or gatherings with friends, our salmon and cucumber tartlets are sure to go down a treat.
Bitesize and utterly delicious, they go beautifully with a crisp wine or glass of kombucha. We love to pair these tartlets with our Heritage Blush Rose Kombucha, made in collaboration with our friends at Mighty Brew. Don’t forget you can save 10% off your order with the discount code LIZLOVES.
Packed with omega-3s and vitamins D and B, salmon is also teeming with protein. It comes as no surprise that it works wonders for our wellbeing. Research suggests that people who regularly eat fatty fish, such as salmon, have a lower risk of depression and cardiovascular disease.
When buying the fish for our salmon and cucumber tartlets, try to opt for organic where possible. You can also use tinned salmon if you prefer.
Plus, the cucumber has a number of wellbeing wins, too! With vitamin C, K and helpful minerals such as magnesium and potassium, they’re a great addition for a healthy diet. Keep on the skin of the cucumber to maximise their fibrous content and healthy benefits.
Discover more recipes from Liz Earle Wellbeing
- 1 x fairy cake baking tray
For the pastry (use ready-made shortcrust if you prefer)
- 80g cold butter
- 160g flour
- 2 tbsp very cold water
- 1 small organic egg, beaten
For the filling
- 120g salmon fillet (you could use tinned if pushed)
- 10g dill
- 1 lemon, zest and juice
- 50g cucumber, seeded, half thinly sliced, half chopped into small cubes
- 170g cream cheese
- Salt and pepper to season
- To make the pastry, rub the butter and flour together in a bowl until it resembles breadcrumbs, then slowly mix in the water with a butter knife.
- Quickly knead until you form a dough, shape into a ball, then wrap in cling film or wax paper and leave to rest in the fridge for half an hour.
- Preheat the grill to medium. Season the salmon with salt and pepper, then cook under the grill for four minutes, remove and leave to cool a little before pulling apart with a fork. Discard the skin.
- Preheat the oven to 180°C/350°F/gas mark 4. Remove the pastry from the fridge and roll it out on a lightly floured surface to about 5mm thick. Using a pastry cutter, cut circles to fit into the fairy cake baking tray.
- Fill each hole with a pastry disc and lightly press down to form a tartlet. Brush each with beaten egg and prick all over with a fork.
- Bake for 10-15 minutes until golden, then remove from the oven and leave to cool.
- Make the filling by mixing the salmon, dill (hold a little back for decoration), lemon juice, cucumber cubes, cream cheese and lemon zest, then season to taste with a little salt and pepper.
- Divide the filling between the tartlet cases and top with the thinly sliced cucumber and remaining dill to serve.