Small salmon tarts (10 to 12)
A delicious recipe that is ideal for a buffet or as a snack or for a party.

For the filling:
- 500 grams of Chilean salmon
- 2 eggs
- 1/2 yellow pepper, finely chopped
- 3 tbsp chopped coriander
- 2 tbsp finely chopped parsley
- 1 tbsp olive oil
- 2 tbsp red onion, finely chopped
- 1 tbsp finely chopped green pepper
- salt and pepper to taste

For the dough:
- 2 cups of white flour
- 3 tbsp butter
- 1/2 cup cold water
- Salt to taste

For the dough:
Combine the flour, with salt and very cold butter. Cut into small cubes, mix until it has a crumb consistency. Add cold water and form a ball. Cover and refrigerate for 15 minutes.
Pre-heat the oven to 180ºC.
Roll out the dough to 0.4 cm. Cut out small discs of 12 cm in diameter and use them to cover small cupcake molds taking care to lift up the edges well.
Cook at 180 º C, for 10 minutes until the dough is dry. There is no need to brown it.
Remove from oven and set aside.

For the filling:
In the meantime, grind the salmon in a food processor.
Pour it into a bowl and add the salt and pepper, chopped onion, chopped green and yellow paprika, add olive oil, coriander and parsley.
Beat the two eggs and mix them well in the mixture.
Fill the cooked and reserved pastry tarts with abundant portions of the mixture.
Bake for 10 minutes until the filling cooks and sets.
Serve warm.