Fine salmon tarts

Preparation

• 1
  Knead the ingredients for the dough together, form a ball and cover and chill for 30 minutes. In the meantime, cut the salmon fillet into strips. Whisk together lemon juice and Biskin® in a bowl and pour over fish. Cover and let the fish soak in the marinade.
• 2
  Wash the cucumber and dice finely. Wash and clean the onions and cut them into thin slices. Remove the salmon strips from the marinade and mix with the cucumber, onions and dill. Season generously with salt and pepper.
• 3
  Preheat oven. Grease 2 flat muffin tins with 12 wells each. Roll out the dough thinly, cut out about 20 circles (diameter: 8 cm) and place them in the molds, forming a small edge. Prick the dough with a fork. Bake on the middle shelf until golden brown. Remove the dough shells and let them cool. Place some of the filling on each tartlet and serve immediately. Makes approx. 20 pieces.
• 4
  Top/bottom heat: 200 °C Circulating air: 180°C Marinating time: approx. 20 minutes Baking time: approx. 8-10 minutes Preparation time: approx. 30 minutes
• 5
  Do you want things to go particularly quickly today? Then you can simply fill the tarts with herb cream cheese.