Lemon‑Herb Salmon Tartlets

Ingredients

• 200 g Whole Wheat Flour
• 0.5 tsp iodized salt
• 1 egg
• 100 g diet margarine
• 70 g smoked salmon
• 1 can artichoke hearts (220g drained weight)
• 150 g low‑fat yogurt
• 2 Eggs
• 1 tsp fresh grated horseradish
• iodized salt
• Pepper
• fat for the molds
• flour for dusting
• 50 g shredded Gouda

Instructions

1. 1.

   Knead flour, egg, salt and margarine into a smooth dough, wrap in cling film and chill for about 1 hour. Slice the salmon into thin strips. Drain the artichokes and cut them into thin strips as well.

2. 2.

   Combine all ingredients in a bowl with yogurt, egg and horseradish. Season with salt and pepper. Divide the dough into six portions and roll each into a round disc. Grease tartlet molds and line with dough.

3. 3.

   Spread the filling over the dough bases and sprinkle with cheese. Bake in a preheated oven at 180°C (convection) for about 20 minutes. Serve garnished with herbs.