- 2 sheets short crust pastry, thawed
- 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
| - 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
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