220g tub ZoOSh Smooth and Sassy Smoked Salmon and Dill Creamy Dreamy Dip
185g hot smoked salmon fillets, flaked
1/4 cup baby capers, drained
1/2 bunch chives, cut into 2.5cm lengths
Method
Cut 16 x 6cm circles from the pastry sheets. Press pastry into 2 x 16 lightly greased tartlet tins. Prick tartlets cases well with a fork. Bake in a hot oven 200°C for 10 minutes. Remove from oven and cool
Pipe or spoon the dip into the tartlet cases, then top with hot smoked salmon and capers. Garnish with chives and serve
