Smoked salmon and dill tartlets - a delicious and easy dinner party starter

1. preheat the oven to 200C

2. cut pastry into six equal pieces

3. roll out pastry in line 6-10cm shallow tart tins, line with greaseproof and a layer of baking beans. Bake of 10 minutes, remove paper and beans and return to oven until pastry golden, approx 5 minutes

4. now reduce the oven to 180C

5. cut the salmon into strips and divide between the tartlets

6. whisk the eggs and dill, then whisk in the cream, salt and pepper

7. pour into the tartlet dishes

8. bake for15 minutes, until filling has set and top is pale gold.

9. cool, then wrap in foil and chill

10. If freezing, put in the freezer for up to a month and defrost before reheating.

11. On day of eating:
reheat in preheated oven of 180C for 10 minutes.
serve warm with lime wedges and dill sprigs.

12. enjoy