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Salmon Tartlets Recipe

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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.

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Salmon Tartlets Recipe

Prep: 25 min. Bake: 30 min.

Yield: 12 Servings

25 30 55

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
FILLING:
2 eggs
1/2 cup 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

Directions

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 near the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with tartlets. Yield: 2 dozen.

Nutritional Facts 1 serving (2 each) equals 476 calories, 38 g fat (17 g saturated fat), 121 mg cholesterol, 641 mg sodium, 21 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Salmon Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p152

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