Ingredients

200gr red canned salamon drained

1 egg white

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and ground fresh pepper

For the filling

sugar and honey if desired .

2 eggs +1 egg yolk , beaten

4 tablespoon creme fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped

Method

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin.

Mix together the tart cases ingredients then press the mixture into the muffin holes using a teaspoon to make 6 tart cases. Mix all the ingredients for the filling together , season then pour into the salmon cases and bake for 13-15minutes until the filling is set ,; remove from the oven and leave for about five minutes to firm up.

Run a knife round each targets then using a spoon to lift out of the tin , serve with more dill scattered on top .   

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