Phyllo tartlets with artichoke cream and smoked salmon – Food & Home Magazine
The phyllo cases and creamed artichokes can be prepared a day ahead. Fill the cases about an hour before serving.
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Ingredients
- 50g butter, melted
- 65ml avocado oil infused with garlic
- 6 sheets of phyllo pastry
- 260g marinated artichoke hearts, drained and chopped
- zest and juice of ½ lemon
- 5ml (1 tsp) fresh thyme leaves, chopped
- 50g watercress and rocket
- 200g smoked salmon, sliced into ribbons
- caperberries, to garnish
- freshly ground black pepper, to taste
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