Summary

Ingredients

• 250 g cream cheese
• 1 ½ tablespoon mustard, coarse-grained
• 2 teaspoon mustard (Dijon)
• 2 tablespoon lemon juice
• 2 tablespoon dill, fresh, finely chopped
• 6 sheet / s puff pastry, rolled out
• 300 g salmon, smoked, cut into thin strips
• 2 tablespoon capers, small, drained
• Dill, for garnish

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Instructions

1. Preheat the oven to 210 ° C. Cover the baking sheet with parchment paper. Mix the cream cheese, mustards, lemon juice and dill in a bowl and place covered in the refrigerator.
2. Using a grooved cookie cutter 4, cut out approximately 9.5 cm circles from each sheet of puff pastry and place on the baking sheets. Pierce the puff pastry circles several times. Cover and place in the refrigerator for 10 minutes.
3. Bake the puff pastry circles in portions for 7 minutes each, remove and use a spoon to gently press the center of each tartlet in.
4. Bake for another 5 minutes, until the pastries are golden in color.
5. Allow to cool, then add a little cream cheese mixture to each tartelette, leaving an approx. 1 cm wide rim. Spread the salmon on top and garnish with capers and dill.