Salmon, leek and dill tarts

Salmon, leek and dill tarts

This recipe is courtesy of BBC GoodFood.


  • 55g/2oz unsalted butter, plus extra for greasing
  • 1 leek, trimmed and thinly sliced
  • 30g/1oz plain flour
  • 150ml/¼ pint milk, warmed
  • 50ml/2fl oz dry white wine
  • 1 heaped tsp grainy mustard
  • 225g/8oz fresh salmon fillet, skinned and cubed
  • 50g/1¾oz mature cheddar cheese, grated
  • 1 tbsp dill, finely chopped
  • 2 tbsp double cream
  • 3 sheets of ready-made filo pastry (each measuring about 48x25cm/19x10in)
  • 6 small sprigs dill, to garnish


  1. Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins, add some melted butter too!

  2. Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender.

  3. When it starts to soften, sprinkle in the flour and stir over the heat for 1 minute or more, more than likely only needs a minute. Add the milk, stirring all the time. Bring to a boil and cook until the sauce is thick.

  4. Stir in the wine and return to the boil, simmer until the sauce is thick again. Make sure the sauce is thick before doing any other steps.

  5. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is actually cooked.

  6. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill, and cream. Set aside.

  7. Melt the remaining butter and brush it all over the filo pastry. Make sure to divide each sheet of filo into 4 rectangles, or any shape of your choice but rectangles is the shape everyone would do. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp.

  8. Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill.

Banner and Image Credit: BBC

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