Put the creme fraiche, horseradish, lemon juice, capers and salt and pepper into a bowl and mix well. Add the egg yolk, the smoked salmon and the dill, and mix, taking care not to break up the smoked salmon.
Divide this mixture among the tartlets and return them to the oven for a further 10 minutes. Serve immediately, or leave to cool and serve cold with new potatoes and salad.
Hummus is quickly becoming a national favourite, whether served as a dip or spread on sandwiches with a little grated carrot. This chickpea-based spread is widely available in all different flavours and styles from supermarkets these days, but make it yourself at home and you’ll experience a richness and texture missing from the shop variety.
To serve four, you will need 225g (8oz) chickpeas, 1 tbsp tahini paste, 4 tbsp cooking liquid from the chickpeas, 3 tbsp olive oil, 1 crushed garlic clove, juice of 1 lemon, 2 tbsp chopped fresh parsley, 1 tsp paprika, 1 tsp ground turmeric, 1 tsp salt and chopped fresh herbs to garnish.
Soak the chickpeas in water for six hours, drain, place in a pan and cover with water. Bring to the boil and simmer for one and a half to two hours until tender. Leave to cool.
Grind the chickpeas with the cooking liquid in a food processor or liquidiser until smooth. Add the oil, garlic, lemon juice, parsley, paprika, turmeric and salt and blend to a fine paste.
A scrumptious tart and a classic dip, best served with a crusty loaf, crisp salad and, if you’re lucky, lashings of sunshine.
* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.