Salmon and Dill Tartlets with 40mm Savoury Shortcrust Shells


  • 50 shells Ready Bake 40mm Savoury Shortcrust shells (PBS40)
  • 400g fresh salmon fillets (skin off)
  • 4 tsp fresh dill
  • 50g red onion
  • 2 tsp olive oil
  • 1 clove of garlic
  • 2 tsp lemon juice
  • ½ tsp caster sugar
  • Salt to season
  • Cracked pepper to season


  • Pre heat your oven to 160°c.
  • Place your PBS40 shells onto a baking tray and thaw. Bake in your oven for 20 minutes.
  • Take the shells out of the oven and set aside until cool.
  • Dice your fresh Salmon fillets into small uniform cubes and place into a stainless steel bowl.
  • Finely dice red onion and garlic and then chop up fresh dill. Add your dill, red onion, garlic, olive oil, lemon juice and caster sugar to the stainless stain bowl.
  • Mix all ingredients together until combined and season with salt and pepper. Set aside in the refrigerator or cool room for at least 1 hour for all the flavours to combine. Use within 24 hours.
  • Place a teaspoon of the salmon and dill mix into each PBS40 shell. Garnish as desired.
  • Note – The acid in the lemon juice will partially cook the salmon, creating a soft flavoursome texture.
  • Makes 50 canapes

View our full range of Savoury Shortcrust Shells.