In a jug mix the milk, eggs, salt and dill together to make the quiche mix.
Place the savory tart cases on flat oven tray.
Carefully divide the salmon strips evenly between each of the six tart cases.
Crumble the feta cheese into small pieces and add a good teaspoon to each tart case.
Carefully fill each tart case with the egg mix (as much as you dare)
Sprinkle 6 cumin seeds on the top of each tart case.
Place carefully in a preheated oven at 180°C for 8-10 minutes (until puffed and golden brown)
Remove and dust lightly with the smoked paprika and garnish with a sprig of dill. Serve warm or cold.