Afternoon Tea & Desserts
Cured Salmon Tartlet Recipe with Beetroot & Horseradish Yogurt
This elegant appetizer features delicate ribbons of gin-cured salmon nestled atop a vibrant beetroot and horseradish yogurt. Served in a crisp, savory pastry shell and finished with fresh garden herbs, it offers a perfect balance of earthy sweetness, citrus brightness, and textural crunch.
- Prep
- 45 min
- Cook
- 25 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 340 kcal
Method
Combine the sea salt, sugar, lemon zest, and gin in a bowl. Rub this mixture over the salmon fillet. Wrap tightly in cling film and place in a dish under a light weight (like a small plate with a tin on top). Refrigerate for 12 to 24 hours. Once cured, rinse the salmon under cold water, pat dry with paper towels, and thinly slice into ribbons.
Preheat your oven to 180°C (350°F). Cut the shortcrust pastry into circles slightly larger than your tartlet tins (8-10cm). Line four tins with the pastry, prick the bases with a fork, and line with parchment paper and baking beans. Blind bake for 12 minutes, then remove the beans and bake for another 5-8 minutes until golden and crisp. Allow to cool completely.
To make the beetroot yogurt, blend the roasted beetroot with the Greek yogurt and grated horseradish until completely smooth. If you don't have a blender, finely grate the beetroot and fold it into the yogurt for a textured finish. Season with a pinch of salt and a squeeze of lemon juice.
To assemble, spoon a generous tablespoon of the beetroot yogurt into the base of each cooled tartlet shell. Artfully fold the salmon ribbons on top. Garnish with pickled cucumber ribbons, fresh dill, and micro-herbs. Serve immediately to ensure the pastry stays crisp.
Notes
To achieve a more professional 'garden' look, use a mandoline to slice radishes and cucumbers paper-thin.
If you lack tartlet tins, you can use a muffin tin turned upside down, draping the pastry over the humps to create rustic, free-form pastry cups.
Always dry the cured salmon thoroughly before slicing; moisture is the enemy of a clean cut and crisp pastry.
For extra acidity, add a few dots of lemon gel or a drizzle of herb oil over the salmon just before serving.
