|Shortcrust pastry/Made with 7 ounce plain flour and 3 1/2 ounce fat||7 Ounce|
|Shelled prawns||4 Ounce, chopped|
|Smoked salmon||3 Ounce, cut into strips|
|Single cream||1⁄2 Pint|
|Freshly ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Roll out the dough and use to line six 10 cm (4 inch) shallow patty pans or individual tartlet tins. Knock up the edges.
Divide the prawns and salmon equally between the uncooked pastry cases. Beat the cream and egg yolks together. Season to taste, remembering that the salmon tends to be salty. Add half the chopped parsley. Spoon into the pastry cases placed on a baking sheet. Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 10 minutes. Reduce the heat to moderate (180°C/350°F, Gas Mark 4) and cook for a further 20 to 25 minutes until the pastry is beginning to colour and the filling is lightly set.
Take in the patty pans, foil-wrapped and placed in a square container to hold firm, for transportation. Garnish with the remaining parsley just before serving.