Salmon And Spinach Tarts - cooking recipe

Ingredients

3 tbsp butter
2 tbsp flour
1/2 cup fish stock
1/2 cup milk
1 tbsp lemon juice
1 None small onion, peeled and finely chopped
10.5 oz baby spinach
1/4 tsp grated nutmeg
10.5 oz puff pastry
8.75 oz salmon fillet, cubed
1 None egg, beaten
4 None fresh dill sprigs, to garnish

Preparation

Preheat oven to 400\u00b0F. Melt 1 tbsp butter in a pan, add flour and cook for 1 min then gradually whisk in stock and milk and simmer for 2-3 mins, stirring, until thickened. Add lemon juice and season. Cover and set aside.
For spinach, heat remaining butter in a separate pan and sweat onion until soft. Add spinach and cook until wilted. Add nutmeg, season and set aside.
Thinly roll out 1/2 the pastry, cut out 4 - 5 1/2 inch circles then use to line 4 - 5 inch tart pans. Distribute spinach, salmon and sauce between tarts. Brush edges with egg. Cut out 4 - 5 inch pastry circles then place over filling and seal edges. Cut a cross in the center of each tart lid and fold back corners to reveal filling. Brush with egg and bake for 20-25 mins until golden brown and filling has set. Serve garnished with fresh dill sprigs.