Red Salmon Créme Tarts
SERVES 20
PREPARATION 15 minutes
COOKING TIME 30 minutes
INGREDIENTS
2 x 120g logs fresh goat’s cheese, roughly chopped
415g can John West Red Salmon, drained and liquid reserved
2 tablespoons chopped fresh parsley
20 Lavosh breads (medium sized)
1 large red capsicum, roasted, peeled and cut into thin strips
2 tablespoons Leggo’s Pesto – Sundried Tomato
Fresh basil leaves for garnish
STEP 1
Place goat’s cheese, ¼ cup reserved red salmon liquid and parsley in a bowl, stir until thick and creamy. Flake John West Red Salmon into chunky pieces and reserve.
STEP 2
Thinly spread creamy goat’s cheese over each Lavosh bread. Top with salmon pieces, red capsicum strips and a small dollop of Leggo’s Pesto. Garnish with a basil leaf just before serving.
TIP
Assemble tarts just prior to serving.
Goat’s cheese spread can be made the day before required and refrigerated. Place salmon into a sealed container and refrigerate.
Red capsicum can be roasted, skinned, sliced and stored in the refrigerator up to 4 days before use.
