Patties: Mix flour, butter in salt, pieces, vinegar, water in a baking bowl. All together then briefly knead into a smooth and supple dough. Roll out dough thinly on a floured surface, fold in around the pasta walker and place loosely on the greased shuttle molds. Next, roll over with the rolling pin so that the dough is separated at the edges of the mold; use a kitchen knife to cut off any dough that sticks to the mold. Gently press the dough into the ramekins, pushing the edges all the way up. Refrigerate the patties for about 30 minutes.
Topping: Rinse salmon briefly, dry well and cut into small cubes. Season with salt, pepper and juice of one lemon and marinate for 15 min. Preheat the oven to 200 °C. Blind bake the dough on the lowest rack for about 10 min. In the meantime, clean and rinse the spring onions and cut them into very fine slices. Rinse and dry the kitchen herbs. Set aside 12 nice tips of the dill, chop the remaining dill and tarragon. Mix the salmon cubes with the spring onions and the herbs and place in the slightly cooled ramekins. Mix egg with crème fraîche and a little mustard and season with salt and pepper. all together on the salmon topping form. Bake the tartlets on the lowest rack of the oven for about 20 min until the surface is golden. Remove salmon boats from the ramekins and garnish with dill before serving.
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