CAN you believe it? This weekend is our last Bank Holiday until August! We’ll never know why there are so many long weekends packed into April and May, and yet only one in the summer months when any day off work would be an extra day in the sun.
If you are planning to get away this weekend, why not make it extra special by taking the time to put a picnic together before you go?
When we say “picnic”, we don’t mean your normal soggy tuna sandwiches, bland sausage rolls and multi-pack crisp selection. We’ve put together a couple of recipes that would be perfect for the hamper.
First, try our Smoked Salmon, Dill and Horseradish Tartlets. For the pastry, you will need 125g (5½ oz) of plain flour, a pinch of salt, 75g (3 oz) of cold butter, and a little cold water.
For the filling, you will need 120ml (4fl oz) of creme fraiche, 1 tsp creamed horseradish, ½ tsp of lemon juice, 1 tsp of chopped Spanish capers, 3 egg yolks, 200g (8 ½ oz) smoked salmon trimmings, a bunch of chopped fresh dill and salt and pepper.
Begin by greasing six 9cm loose bottomed, fluted tart tins. Sift the flour and salt into a food processor, add the butter and process until the mixture resembles fine breadcrumbs. Tip the mixture into a large bowl and add a little cold water, just enough to bring it all together.
Turn out the dough onto a floured surface and divide into 6 equal sized pieces. Roll each piece to fit the tart tins, place them inside and using your fingers, carefully push the pastry into the crimped edges of the tins. Roll your pin over the rim of the tins to trim away any excess pastry. Cut six pieces of grease proof paper and fit each piece into the tarts. Fill with baking beans and chill for 30 minutes. Meanwhile, pre-heat your oven to 200C/400F/GM6.
Bake the tartlet pastries for 10 minutes and then remove the beans and baking paper.