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Smoked Salmon and Dill Tartlets Smoked Salmon and Dill Tartlets

Ingredients:
To makes 12 tartlets:
85g (3oz) smoked Scottish Ardtaraig Quality Salmon (diced)
250g (8oz) plain flour
110g (4oz) hard margarine
Pinch salt
Enough water to form a dough
Alternatively use a 375g packet of ready-rolled shortcrust pastry
1 tbsp fresh dill (chopped) or 1 tsp dried dill
25g (1oz) finely grated Cheddar cheese
1 large egg
150ml (half pint) milk

Method:
1. Preheat the oven to Gas mark 4, 180ºC, 350ºF.

2. Prepare the pastry if you are making it yourself. Sieve the flour and salt into a bowl, rub in the fat until it resembles breadcrumbs, add a small amount of water and bring together to form a dough.

3. Roll out on a floured board and using a 5cm (2") cutter, cut out 12 rounds.

4. Use the pastry rounds to line 12 patty tins.

5. Divide the smoked salmon between the pastry cases, top each with a few sprigs of dill.

6. Beat the egg and milk together, season lightly and pour carefully into each case, taking care not to overfill.

7. Top with a little cheese and bake in the oven for 20-25 minutes.

8. Serve warm or cold with salad.

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