Salmon Tartlets

For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and place around the well. Add an egg to the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.

For the filling: cut salmon into thin strips. Peel onion and chop finely. Combine salmon and onion in a bowl and add chopped parsley.

In another bowl, whisk eggs, cheese and cream. Season with salt and pepper.

Roll out pastry on a floured surface and line tartlet forms with it, making an edge all around. Bake in preheated oven at 200°C (approximately 400°F) for about 8 minutes.