Lemon Dill Salmon Tartlets

Ingredients

• 1 sheet puff pastry (refrigerated, about 250 g)
• 200 g Salmon fillet
• 100 g frozen peas
• 150 ml whipping cream
• 4 tbsp quark
• 2 Eggs
• Salt
• Pepper
• freshly grated nutmeg
• soft butter (for the molds)

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Roll out the puff pastry on a floured surface and cut out 4 circles slightly larger than the tartlet tins (about 8 cm diameter). Place them in the tins and press down lightly.

3. 3.

   Rinse the salmon, pat dry and dice. Let the peas thaw briefly. Whisk together cream, quark, and eggs; season with salt, pepper, and nutmeg. Spread the quark mixture into the tins, then add the salmon and peas.

4. 4.

   Bake in the preheated oven for 15-20 minutes, let cool slightly, then remove from the molds and serve.

5. 5.

   Serve with a colorful salad if desired.