Smoked Salmon Tartlets - cooking recipe

Ingredients

30 slices white bread, crusts removed
4 tbsp (1/2 stick) butter, melted
1 cup sour cream
1/4 cup horseradish cream
1/4 tsp Tabasco sauce
1 tbsp finely chopped dill, plus additional sprigs, for garnish
5 oz sliced smoked salmon
1 tbsp baby capers, rinsed

Preparation

Preheat the oven to 350\u00b0F. Grease 30 cups of three 12-cup round-bottomed patty pans.
Using a rolling pin, roll each bread slice to flatten slightly. Using a 2 1/2-inch round fluted cookie cutter, cut 1 round from each slice. Brush rounds on both sides with butter. Press rounds into prepared cups in pans.
Bake for 12-15 mins, swapping pans halfway through cooking, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Combine sour cream, horseradish cream, Tabasco and dill in a small bowl. Spoon a small amount of cream mixture into each crust.
Cut smoked salmon slices into 4 x 1/2-inch strips. Coil each strip, then place on top of cream mixture. Serve sprinkled with capers and topped with dill sprigs.