Smoked Salmon Tartlets

1. 1

   Preheat the oven to 350u00b0F. Grease 30 cups of three 12-cup round-bottomed patty pans.

2. 2

   Using a rolling pin, roll each bread slice to flatten slightly. Using a 2 1/2-inch round fluted cookie cutter, cut 1 round from each slice. Brush rounds on both sides with butter. Press rounds into prepared cups in pans.

3. 3

   Bake for 12-15 mins, swapping pans halfway through cooking, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.

4. 4

   Combine sour cream, horseradish cream, Tabasco and dill in a small bowl. Spoon a small amount of cream mixture into each crust.

5. 5

   Cut smoked salmon slices into 4 x 1/2-inch strips. Coil each strip, then place on top of cream mixture. Serve sprinkled with capers and topped with dill sprigs.

* Per serving · 4 servings · Values may vary.