Smoked Salmon, Dill & Horseradish Tartlets

Salmon has been smoked in Ireland for centuries.  I thought this combination was the perfect blend for one of our "starters" for the meal.  The custard like filling baked in the delicate pastry shell topped with a tiny sprig of fresh dill won the approval of all diners!

You can certainly use homemade pastry for the tartlets, but I used frozen shells and baked them about 10 minutes before adding the filling and baking for an additional 10 - 12 minutes.

1/4 cup sour cream

1/4 cup heavy cream

1 t. creamed horseradish

1/2 t. lemon juice

2 t. capers, chopped

3 egg yolks

8 ounces smoked salmon

1 T. chopped fresh dill plus more for garnishing

salt and pepper

Pre-cook the pastry shells according to package directions.

While they are cooling, prepare the filling.  Pre-heat the oven to 400 degrees.

In a medium bowl, combine the sour cream, heavy cream, horseradish, lemon juice and capes into a bowl with the salt and pepper to taste.  Mix well.

Add the egg yolks, smoked salmon, and chopped dill and carefully mix again.

Divide this mixture among the pastry shells and return to the oven for 10 minutes.  

Let cool for 5 minutes and remove from individual tartlet pans.  Garnish with dill sprigs.

From The Complete Irish Pub Cookbook