My lower back has been giving me grief on and off for the past couple of weeks so cooking motivation has been decreased, along with being short on time whilst attempting to be Superwoman (I have a mug that says so) with trying to fit in work, watching Masterchef almost every evening and maintaining a social life. Luckily my mother-in-law sometimes leaves portions of food in our fridge which makes things a bit easier for me, otherwise I’d always be making half-arsed attempts at cooking these recipe cards like on this occasion.
These easy and potentially elegant little nibblies are suggested to be served on corn chips or tart cases. My pantry being devoid of both, I thought I’d just cut up a sheet of shortcrust pastry for the bases and stick them in the oven. I had good intentions of stamping out rounds and pressing them into patty cases, and then – out of dread of even having to think about washing up a patty pan afterwards – threw the whole notion away in favour of just chopping the shortcrust pastry into squares. You can tell I was in a lazy mood as I hacked the sheet of shortcrust into nine massive squares instead of more dainty portions.
Well it was just a snack for the husband and I so we didn’t mind, and I always enjoy the creamy nuttiness of avocado contrasted with salty smoked salmon no matter what its shape or form.
Salmon & Avocado Tartlets
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)
· 100g smoked salmon
· ½ avocado, peeled & cubed
· 1 tbs lime or lemon juice
· 1 small red chilli, deseeded & finely chopped (optional)
· 1 sheet of store-bought shortcrust pastry, cut into squares of desired size
· 50g salmon roe (optional)
- Preheat oven to 200°C.
- Finely chop the smoked salmon. Toss with avocado and juice then set aside. (Mix in chilli if using.)
- Place squares of pastry on a lined oven tray and bake until golden and crisp, about 5 minutes. Remove from oven and allow to sit for a few minutes before using.
- To serve, divide salmon and avocado across pastry squares and top with salmon roe. Chopped parsley or dill or small dollops of mayonnaise can also be added on top if desired.