Smoked Salmon and Minted Cucumber Cream Flans Recipe
Ingredients
- 175 g/6 oz cucumber, peeled and finely chopped
- 125 g/4 oz cream cheese
- 4 tablespoons mayonnaise
- 2 tablespoons chopped mint
- 75 g/3 oz smoked salmon trimmings, chopped
- Salt and pepper
- #Shortcrust Pastry#
- 200 g/7 oz plain flour
- Pinch of salt
- 100 g/31/2 oz butter, diced
- 2 tablespoons cold water
- #To Garnish#
- Cucumber slices
- Sprigs of mint
Instructions
- To make the shortcrust pastry, sift the flour and salt into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Gradually stir in enough cold water to form a dough.
- Roll out the pastry on a lightly floured surface, and line 12 deep patty tins or small fluted flan tins. Prick the bases and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until the pastry is golden brown and crisp. Cool.
- Meanwhile, place the chopped cucumber in a colander and leave to drain for 30 minutes.
- Reat together the cream cheese and mayonnaise until smooth, then stir in the mint, cucumber and smoked salmon. Season to taste.
- Spoon the filling into the cooled pastry cases and level the tops. Garnish with cucumber slices and mint sprigs and serve cold.