Smoked salmon and scrambled egg tartalettes

The base of this tartalettes is the same I used for the Asparragus and red peppers flan , from the Michel Roux recipe. I was thinking of a nice, tasty and smart appetizer, and came out with these tartalettes. They're very easy to make, and you can freeze them separately. I used smoked salmon for the filling, but you can use whatever you want to add to our scrambled eggs, or have in your fridge, the possibilities are endless, ham and cheese, mushrooms with parsley and garlic, bacon and chives, spinach and spring onion, etc. The result is always the same, a crispy and delicious base filled with scrambled eggs and the filling of your choice.

For the Pate brise (shortcrust pastry)

250g plain flour

150g softened butter

1tsp salt

pinch of caster sugar

1 egg

1 tbsp cold milk

For the filling

1 Tablespoon butter

3 eggs

2 tablespoon creme fraiche (or single cream)

one packet 250g smoked salmon

salt and pepper

beaten egg for brushing

to garnish

dill

caviar

Method for the pastry:

Roll out the pastry and cover six individual tart tins or a big one, chill for 20 minutes. Preheat oven to 190 degrees. Prick the base of the pastry, brush the outside with the beaten egg, cover with parchment paper and fill with baking beans, or any beans, or rice, this will stop the pastry from rising and bake for 10 minutes, remove the beans and bake for a further 5 minutes. If you are using the big tin you have to double the baking time. Set aside while you prepare the filling.

The filling

Beat the eggs and mix with the creme fraiche and the salt and pepper. Melt the butter in a non stick pan, add the egg mixture and cook slightly until you see the egg starting to dry out, don't over cook. Transfer to a bowl, and add the finely chopped smoked salmon, reserve some for the garnish.

When the tartalettes are cold, take out the baking beans or whatever you have used, and fill with the smoked salmon scrambled eggs. Garnish with a smoked salmon rose, a sprig of dill and some caviar. (fake caviar of course for us mortals!, or use the real one if you can afford it)