Sticky Gooey Creamy Chewy turns one on 17th September, and to celebrate, Susan, the author of SGCC, is holding a blogiversary bash and invited us all along. As soon as I saw the glass of bubbly, I knew I was coming along - I can't resist a glass of bubbly. To come to this rockin' cocktail party, you only need to bring your favourite food or drink recipe - simple.
My entry is sailing close to the deadline because I have been away on holidays for the last two weeks, but I have returned and scraped in by the bell with a twist on one of my favourite cocktail party foods - salmon blinis. Instead of blinis, I have made salmon tartlets, from a recipe in Kitchen Classics - Celebration (Murdoch Books, 2006).
These are so delicious - each consists of a pre-baked puff pastry disc topped by a tangy cream cheese spread, a strip of smoked salmon and a sprig of dill. They are also dead easy to make, yet look and taste impressive. Just purchase ready made puff pastry, cut out circles using a biscuit cutter, bake in the oven until golden, then cool.
To make the cream cheese spread, mix together 250g cream cheese, 2 tablespoons chopped fresh dill, 2 teaspoons dijon mustard and 2 tablespoons of lemon juice, and spread on top of the cooled puff pastry discs. Fold a strip of smoked salmon on top of the cream cheese, then top with a sprig of dill.
Happy blogiversary Susan - I hope that you enjoy these tasty little tartlets.