for 4 person

Dough

250 g

puff pastry

Filling

250 g	cooked sauerkraut
1 tbsp	butter
1 dl	white wine
2	cloves
1	bay leaf
2	eggs
1 dl	full cream
2 tbsp	blossom honey (e.g. Fine Food Miel de fleur d'orange)
½ tsp	sea salt (e.g. Fine Food Murray River Salt)
a little	pepper (e.g. Fine Food Tasmanian Pepper)

Bake

160 g	graved salmon
a little	horseradish
a little	dill

Dip

1 tbsp	coarse-grain mustard
1 tbsp	sweet mustard
3 tbsp	crème fraîche
2 tbsp	olive oil with lemon
a little	salt (e.g. Fine Food Sel au Piment)

How it's done

Dough

On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.

Filling

Sauté the sauerkraut in the butter. Pour in the white wine, add the cloves and bay leaf. Simmer for approx. 10 mins. on a low heat until all the liquid has been absorbed, remove the bay leaf and cloves, allow to cool a little. Divide the sauerkraut into the ramekins. Place the eggs, cream and honey in a tall container, mix with a hand blender, season the sauce, pour into the tartlets.

Bake

for approx. 30 mins. in the bottom third of an oven preheated to 180°C. Remove the tartlets and allow to cool a little. Top with the salmon, grate the horseradish over the top and garnish with dill.

Dip

Mix the mustard, crème fraîche and oil, season with salt, serve with the tartlets.

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