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Salmon and Feta Tarts

12 Pampas Savoury entertaining tart cases
210 g Canned pink salmon; drained, bones 7 skin removed
2 tb Light mayonnaise
40 g Feta cheese; small cubes
1/4 Red capsicum; finely diced
2 tb Sundried tomato pesto sauce
1 tb Olives; sliced (optional)
Cherry tomatoes; sliced for garnish
1 tb Parsley; chopped


Preheat oven to 180~C.


Combine salmon, mayonnaise, feta, capsicum, pesto sauce and olives. Divide evenly between tart cases and top with sliced cherry tomatoes.

bake fill tart cases for 15 to 20 minutes and garnish with parsley. Serve hot or cold.


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