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Jersey Royal Potato and Smoked Salmon Tartlets
Elegant tartlets showcasing the creamy sweetness of Jersey Royal potatoes paired with delicate smoked salmon. Perfect for a sophisticated snack or light lunch.
Prep Time
20 minutes
Total Time
45 minutes
Calories
535 kcal
Difficulty
Medium
Equipment
3 items
Cost
£2.38/serving
Ingredients
Servings
6
375gReady-made shortcrust pastry(Or homemade using Jersey Butter for extra richness)
£1.75
500gJersey Royal potatoes(Scrubbed, not peeled)
£1.50
125mlJersey milk(Full fat for extra creaminess)
£0.30
50gJersey butter(Salted)
£0.75
150gSmoked salmon(Sliced)
£6.00
2tablespoonsFresh dill(Chopped)
£0.60
2tablespoonsSpring onions(Finely chopped)
£0.40
1Egg(Beaten, for egg wash)
£0.30
To tasteSea salt
£0.10
To tasteBlack pepper(Freshly ground)
£0.10
6spearsLocal Asparagus(optional garnish)
£2.50
Total Cost
£14.30
£2.38 per serving
Instructions
- 1.Preheat oven to 200°C (180°C fan/ Gas Mark 6).
- 2.Roll out the shortcrust pastry on a lightly floured surface and cut out circles slightly larger than your tartlet tins.
- 3.Gently press the pastry into the tartlet tins and trim the edges. Prick the base of each tartlet with a fork.
- 4.Line each tartlet with baking parchment and fill with baking beans. Bake for 15 minutes.
- 5.Remove the baking beans and parchment and bake for a further 5 minutes, or until the pastry is golden brown. Let the tartlet cases cool completely.
- 6.While the tartlet cases are baking, boil the Jersey Royal potatoes in salted water until tender. Drain well.
- 7.Return the potatoes to the saucepan and mash roughly. Add the Jersey milk and Jersey butter and mix until smooth and creamy. Season with salt and pepper.
- 8.Stir in the chopped dill and spring onions.
- 9.Spoon the potato mixture into the cooled tartlet cases.
- 10.Arrange slices of smoked salmon on top of each tartlet.
- 11.If using asparagus as garnish, steam or grill and lay on top of the smoked salmon
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My Notes
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Nutrition Information
Nutrition per serving (208g)
535 kcal / 2238 kJ
Carbs
44g
17% of RDA
Fat
32g
46% of RDA
Protein
19g
38% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
5 g
6% of RDA
Sodium
650 mg
28% of RDA
Saturated Fat
17 g
85% of RDA
Chef's Tips
For a vegetarian option, omit the smoked salmon and add some crumbled Jersey mature cheddar cheese to the potato mixture.
You can make the tartlet cases ahead of time and store them in an airtight container.
A squeeze of lemon juice over the smoked salmon before serving adds a bright flavour.
Use locally grown watercress as an additional garnish.
Cooking Equipment
Oven
Stove
Tartlet tins (approx. 8cm diameter)
Wine Pairings
No wine pairing suggestions available for this recipe.
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