Smoked Salmon Tartlets – Inverawe

Ingredients

• 250g shortcrust pastry
• 300ml double or single cream
• 3 whole eggs plus 2 egg yolks
• 1 tblsp finely chopped fresh tarragon
• 2 tblsp finely chopped dill
• 2 tblsp finely chopped parsley
• 2 tblsp finely chopped chives
• A handful of baby spinach leaves
• Finely grated zest of 1/2 lemon
• 2 heaped tblsp grated Parmesan or Cheddar
• Salt and pepper
• 350g sliced Inverawe Smoked Salmon
• a few sprigs of dill to garnish