Smoked Salmon Tarts




  • 4 Deli Kitchen Brioche Style Wraps
  • 340g cream cheese
  • 2 tbsp chopped dill
  • Half a lemon, juiced
  • Sea salt and fresh ground black pepper
  • 400g smoked salmon
  • Dill (to garnish)

How to make

  1. Preheat the oven to 180°C.
  2. Use a cookie cutter to cut mini circles from each Deli Kitchen Brioche Style wrap.
  3. Press each disk into a muffin tin and bake until crispy, roughly 15 minutes. Set aside to cool.
  1. Mix together the cream cheese, chopped dill and lemon juice and season to taste.
  1. Spoon the mix into the tartlet cases and top with smoked salmon and dill sprigs.