Ingredients

• 4 medium slice bread, from a medium-cut large loaf, crusts removed
• 25 g low-fat spread, (1oz), melted
• 1 spray low-fat cooking spray
• 6 portion spring onions, trimmed and thinly sliced
• 1 can drained red salmon, (213g)
• 1 medium egg(s)
• 50 g low-fat soft cheese, (1 3/4oz)
• 1 pinch salt, or to taste
• 1 serving pepper, black, freshly ground

Instructions

• Preheat the oven to 190°C, 375°F, Gas Mark 5.
  
  
• Use a rolling pin to flatten the slices of bread. Brush them with the low fat spread. Place them in 4 Yorkshire pudding tins or muffin tins, pressing them in carefully to fit.
  
  
• Spray a non-stick frying pan with low fat cooking spray and cook the spring onions for 2 - 3 minutes, until softened. Share them between the bread cases.
  
  
• Remove the skin and bones from the salmon, then break the salmon into chunks. Share between the tarts.
  
  
• Beat the egg with the soft cheese. Season, then spoon into the tarts. Bake for about 15 - 20 minutes, until set. Serve warm or cold.
  
  Cook’s tip: Use low fat soft cheese flavoured with herbs if you can find it.