|Shortcrust pastry||1 (Made With 225 Grams, 0.5 Pound Or 2.25 Cups Flour, Also Called Pie Crust)|
|Smoked salmon||1⁄4 Pound, thinly sliced (About 100 Grams)|
|Canned salmon||1⁄4 Pound (About 100 Grams)|
|Double cream||2 Fluid Ounce (Use Heavy Variety, About 50 Milliliter Or 0.25 Cup)|
1 Preheat the oven to 190Â°C, 375Â°F, gas 5.
Roll out the dough thinly.
With a fluted barquette (boat-shaped) pastry cutter, cut out the boats, and place the pas- try pieces in greased barquette tins (pans).
Prick the bottoms of the pastry cases with a fork.
Bake for 10-15 minutes until crisp and lightly browned.
Allow to cool.
2 Meanwhile, cut the smoked salmon slices into boat shapes, slightly larger than the pastry moulds.
Reserve any trimmings.
Sprinkle the salmon pieces with the juice of half the lemon.
3 Drain the canned salmon and discard any skin or bones.
Flake the flesh with a fork.
Cut the reserved smoked salmon trim- mings finely and mix them with the canned salmon.
4 Mix the salmon with the double (heavy) cream and season with salt and pepper and a little paprika.
Spoon the mixture into the pastry boats.
Cover each one with a piece of smoked salmon, and decorate with 'butterflies' of lemon cut from the remaining lemon half.
Serve at once.