SALMON TARTLETS

Salmon Tartlets image

I like to serve these bite-size snacks as the first course of an Easter or Christmas brunch. The lemon herb sauce nicely complements the salmon filling.

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 22

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
FILLING:
2 large eggs
1/2 cup whole milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup dry bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed and flaked
1/2 cup chopped celery
1 green onion, finely chopped
LEMON HERB SAUCE:
3/4 cup mayonnaise
1-1/2 to 2 teaspoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

In a small bowl, beat the butter, cream cheese and flour until smooth. Press onto the bottom and up the sides of greased miniature muffin cups. , In a large bowl, combine the eggs, milk, butter and lemon juice. Stir in the bread crumbs, parsley, sage, salt and pepper; mix well. Add the salmon, celery onion. Spoon into prepared crusts., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with tartlets.

Nutrition Facts : Calories 476 calories, Fat 38g fat (17g saturated fat), Cholesterol 121mg cholesterol, Sodium 641mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.