Crème Fraiche, smoked salmon and Beetroot tarts.

Now this is utterly scrumptious! Apologies for lack of photo as I’m having a few technical difficulties You see this health kick I”m on limits most of what I can eat so these are recipes I’ve created before the scales started screaming at me! Enjoy its a great foodie quickie!! 🙂

Pre-heat oven to 200°C/400°F

500g ready-made puffy pastry

1 beaten egg

Haywards Jar of sliced beetroot, drained

350g smoked salmon slices

4 spring onions chopped finely

Crème fraiche 3 tbsp.

Fresh chives chopped

1 tbspn. Roasted pine nuts

Salt and pepper to taste

 

Dust the surface of your worktop with flour and roll out the pastry and cut into rectangles 10cmx6cm or close to.

Score the pastry at the edges and then paint with beaten egg. Then place on a baking tray and place in the oven for 20ms.

 

In a bowl, add the crème fraiche, spring onion, salt and pepper and fold together.

 

Drain the sliced beetroot, then layer the smoked salmon on top of the golden pastry then add a couple of slices of beetroot, a dollop of the crème fraiche mixture on top, with a sprinkle of chives pine nuts and serve.

 

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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  1. Lipsmacking Recipes – all recipe links | The-Cooking-and-Life-Goddess.com - April 20, 2014

    […] Crème Fraiche, smoked salmon and Beetroot Tarts […]

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