Salmon and Spring Onion Tarts recipe, brought to you by Weight Watchers and MiNDFOOD
ProPoints™ Value: 7 | Servings: 4 | Preparation Time: 10 min
Cooking Time: 25 min | Level of Difficulty: Easy
4 slice(s) white bread
25 g Weight Watchers Canola Spread
1 x 3 second spray(s) oil spray
6 individual spring onion, raw, ends trimmed, thinly sliced
205 g red salmon, canned in spring water
1 small egg(s)
50 g reduced-fat cream cheese
1 Preheat oven to 190°C.
2 Use a rolling pin to flatten slices of bread. Brush with spread. Press into 4 x 125ml muffin tins.
3 Heat a non-stick frying pan over medium heat. Spray with oil. Add spring onions and cook, stirring for 5 minutes or until softened. Divide mixture equally between bread cases.
4 Remove skin and bones from salmon. Break into chunks and divide between tarts.
5 Beat egg with cream cheese. Season with salt and pepper. Spoon into tarts and bake for 15 – 20 minutes or until set. Serve hot or cold.
Tip: These tarts can be made with tuna if you prefer. Add a couple of cherry tomato halves and some thyme to each tart before baking.