Best Salmon Mousse Tartlets Recipes

SALMON MOUSSE TARTLETS

Salmon Mousse Tartlets image

While these tartlets are delicious when baked, the no-bake version is easier to take and serve at a potluck. -Diana Doran, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 15 appetizers.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons seafood seasoning
1 teaspoon lemon juice
1 pouch (6 ounces) boneless skinless pink salmon
1 package (1.9 ounces) frozen miniature phyllo tart shells
Fresh dill sprigs, optional

Steps:

In a large bowl, beat the cream cheese, seafood seasoning and lemon juice until smooth. Beat in salmon. Spoon or pipe into tart shells and garnish with dill if desired. Refrigerate for at least 20 minutes before serving.

Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SALMON MOUSSE TARTLETS

Salmon Mousse Tartlets image

All I can say about these little beauties is YUMM-O!!!! What a presentation and soooo easy to make it is not even funny....especially if you make the mousse ahead of time. Just throw them in the oven and VOILA!! The mousse can be made a day ahead and stored in the fridge covered. You will need a mini muffin tin and a 2 1/2" round cookie cutter for this recipe.

Provided by SkinnyMinnie

Categories Savory Pies

Time 55m

Yield 32 hors d'oeuvres

Number Of Ingredients 11

Ingredients

2 sheets frozen puff pastry
2 1/2 ounces smoked salmon
1/2 teaspoon fresh lime juice
1 shallot, finely chopped
1 tablespoon celery, chopped
1/2 teaspoon prepared horseradish
2 tablespoons heavy cream
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
fresh thyme, for garnish
creme fraiche, for garnish (or sour cream)

Steps:

Preheat the oven to 425ºF.
Lightly flour a working space and place the puff pastry sheet on it.
Using the cookie cutter, cut the pastry into rounds and place into the holes of the mini muffin tin.
Place in freezer while preparing the mousse.
Place the salmon, shallot and celery in a food processor; process until smooth.
Add the lime juice, horseradish, cream, salt and cayenne pepper; process just until smooth. Taste for seasoning.
Transfer to a small bowl and refrigerate to firm up as well as develop the flavors, about 30 minute.
Fill rounds in muffin tin about 2/3 full.
Bake for about 11-15 min or until tarts are puffed up and golden brown.
Allow them to cool just a little in the tin, they will deflate just a bit.
Top with the creme fraiche and serve immediately.

Nutrition Facts : Calories 91, Fat 6.3, SaturatedFat 1.7, Cholesterol 1.8, Sodium 71.1, Carbohydrate 7.1, Fiber 0.2, Sugar 0.1, Protein 1.6

SALMON MOUSSE TARTLETS W/BALSAMIC CARAMELIZED ONIO

Salmon Mousse Tartlets w/Balsamic Caramelized Onio image

These little tartlets are a snap to make and are bursting with flavor. Also, by using the salmon-flavored cream cheese, it makes it quite economical.

Provided by Debbie Reid

Categories Other Snacks

Time 30m

Number Of Ingredients 9

Ingredients

2 Tbsp butter
1 1/2 c chopped onion
1/2 tsp kosher salt
1 Tbsp white balsamic vinegar
1/2 c salmon-flavored cream cheese, softened
1 tsp lemon juice
1 Tbsp chopped fresh dill
15 frozen mini phyllo shells (1.9 oz. box), thawed
garnish: additional fresh dill

Steps:

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium heat. Add in the onions and salt, and cook until onions have caramelized, approximately 20 minutes. Remove from heat, add in the vinegar, stir to combine.
3. Meanwhile, place salmon cream cheese into a medium bowl, add in the lemon juice and dill, mix to fully combine. Place 1 1/2 teaspoons of salmon mixture into each phyllo shell, then top evenly with caramelized onions. Place tartlets onto a large baking sheet.
4. Place tartlets into preheated oven and cook for 5 - 7 minutes until heated through. Garnish with chopped fresh dill. Serve immediately.