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.