Best Salmon Tartlets Recipes

SMOKED SALMON TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
• Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

SALMON MOUSSE TARTLETS

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.

SALMON TARTLETS

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.

SALMON TARTLETS

Steps:

• Beat butter, cheese and flour, roll into a ball and chill 1-2 hours.
• Drain/de-bone salmon. Transfer to a large bowl. Add onion, parsley, lemon, butter, salt, pepper and sage. Add eggs and milk, mix and mash together well. Stir in crumbs.
• Remove the cream cheese pastry dough from the refrigerator and roll into 12 balls. Place each ball into an ungreased muffin cup (standard size) and press along bottom and up sides to form nice little shells (this takes a little patience, but the first time i did it the recipe never mentioned chilling the dough and it took FOREVER!).
• Fill each tart shell with the salmon mixture all the way to the top.
• Bake at 350 for 30-35 minutes.
• Let cool in pans about 5 minutes before removing (go gently around edges with a butter knife and they should pop right out!).

PHYLLO TARTLETS WITH SMOKE SALMON RILLETTES

Steps:

• Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool.
• Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use.
• In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig.

SALMON MOUSSE TARTLETS W/BALSAMIC CARAMELIZED ONIO

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.

SALMON MOUSSE TARTLETS

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.

SALMON TARTLETS

Steps:

• In a mixing bowl, beat butter, cream cheese, and flour until smooth. Shape tablespoonfuls of dough into balls. Press onto the bottom and up the sides in miniature muffin cups. In a bowl combine eggs, milk, butter, and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350 degrees for 30-35 minutes. Or until browned.