Silken Salmon Tarts

Preheat oven to 180°C. Lightly grease 6 cups of a miniature muffin tin with the butter using a miniature offset spatula.

On a silicone pastry mat, roll shortcrust-pastry to 3mm thickness. Cut 6 rounds using a fluted cutter, each roughly 1cm larger than the muffin cup diameters. Carefully press each round into the prepared tin, easing the pastry into the corners without stretching. Trim any overhang flush with the rim.

Prick the bases twice with a fork to prevent bubbling. Bake for 10-12 minutes, until edges are pale gold and bases look set. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Place salmon in a small saucepan, cover with cold water, and bring to a gentle simmer over medium heat. Poach for 5-6 minutes, until the flesh flakes easily and is opaque throughout (internal temperature reaches 63°C). Drain thoroughly and flake into small pieces, discarding any skin or bones. Set aside to cool slightly.

Peel and cube the potato. Cook in boiling salted water for 10-12 minutes, until a knife slides through easily. Drain well and mash until smooth. Allow to cool for 5 minutes.

In a bowl, whisk together the egg and whole-milk until uniform. Fold in the flaked salmon, then the mashed potato, until evenly combined. Season with salt and white-pepper to taste.

Increase oven temperature to 170°C. Spoon the silken salmon filling evenly among the 6 cooled tart shells, using a teaspoon to fill each one level with the pastry rim. The filling should be just below the edge.

Bake for 12-15 minutes, until the filling is set with a very slight wobble in the center and the pastry edges are golden. Cool on the wire rack for 5 minutes.

Garnish each tart with a small sprig of fresh dill placed at an artful angle. Serve warm or at room temperature.