Salmon Tarts

30-35 minutes
15-20 minutes



  • 3oz Hard Margarine
  • 6oz Plain Flour
  • 6tsp water
  • ½ tsp Salt


  • 8oz packet Cream Cheese
  • salt and pepper
  • 2 tbsp Milk
  • 7.5oz can Salmon, drained
  • 2tbsp finely chopped Onion
  • 1 tbsp Lemon Juice
  • ½ tbsp Horseradish cream (not sauce)
  • 2oz Flaked Almonds, toasted


  1. Make up shortcrust pastry, wrap in clingfilm and chill for 30 minutes.
  2. Beat together cream cheese and milk then add salmon, onion, horseradish cream, lemon juice and seasoning (this can be done in a food processor)
  3. Roll pastry out thinly and use to line lightly greased tablet tins.
  4. Spoon mixture between tarts and smooth tops. Sprinkle on one or two toasted almonds.
  5. Bake in a preheated oven for 15-20 minutes at gas 6, 400F, 200C or until lightly golden. When cool, remove to a wire tray.

Can be frozen for about 3 months. They can be served warm or cold but after freezing they are better crisped up in the oven for about 10 minutes at above temperature.