Salmon, Dill and Leek Filo Tarts
Salmon, Dill and Leek Filo Tarts



  • 55g butter
  • 1 leek, sliced
  • 30g flour
  • 150ml warmed milk
  • 50ml white wine
  • 1 tsp grainy mustard
  • 225g salmon fillet, cubed
  • 50g cheddar, grated
  • 1 tbsp chopped dill
  • 2 tbsp heavy cream
  • 3 sheets ready-made filo pastry 50cm x 23cm approx
  • 6 dill sprigs, to garnish
  • Preheat the oven to 200C. Brush 6 holes in a muffin tin or similar with melted butter. Melt half of your butter in a saucepan, add the leek, and simmer for 5 mins to soften. Sprinkle in the flour, and cook for 1 min, then gradually add the milk, stirring all the time until nicely thickened. Add the mustard and fish, and gently simmer for 4 mins to cook through. Season well, then stir in the cheese, cream, and dill. Set aside.
  • Melt the remaining butter and brush all over your filo pastry. Divide each sheet into 4 rectangles, and put two rectangles on top of each other at an angle, making a star shape. Repeat with the remaining pastry, then push each ‘star’ into the hole of the greased tin. Bake for 8 mins, or until golden and crisp.
  • Just before serving, spoon your salmon filling into the pastry cases, and decorate with dill. Delicious!
1 hr
6 serving

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