Smoked Salmon Tartlet, Truffle Scented Scrambled Eggs

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 45mins

Ingredients

200g Scotty Brand Smoked Salmon
400g flour
200g butter
A pinch of Salt
Cold water
2 large free-range eggs
6 tbsp single cream
1 knob butter
A few drops of truffle oil

METHOD

  1. Set oven to 180 ◦c.

  2. Rub fat into the flour with the salt.

  3. Add just enough cold water to bring it together.

  4. Allow to rest.

  5. Roll out and line 4 tartlet tins (eight cm 4).

  6. Bake blind for 15 minutes with beans weighting down the pastry.

  7. Remove the beans and bake for a further 5 minutes until pastry is golden brown.

  8. Heat up a non-stick pan and add the butter (be careful not to burn the butter).

  9. Mix the egg with the cream and a pinch of salt.

  10. Pour into the pan and leave to stand for 20 seconds.

  11. Stir gently with a wooden spoon, lifting and folding it from the bottom of the pan.

  12. Leave for another 10 seconds and stir again.

  13. Cook until eggs are very lightly set.

  14. Add the truffle oil and then spoon into tartlet case.

  15. Serve Scotty Brand Smoked Salmon on top of each tart.

BACK TO RECIPES

Smoked Salmon Rotollos
Crispy Potato & Smoked Salmon Bites

Follow my lead on social

Get a sniff of what we're up to

Add your pawprint below to get all the latest Scotty Brand news and views.
It's a bit like me bringing you a newspaper, but without the slobbering.