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Salmon Tartlets Recipe

Photo by: Taste of Home

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"These make great appetizers. The filling alone is also good in a loaf," reveals Carolyn Kyzer of Alexander, Arkansas.

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12 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup 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 and bones removed
1 green onion, sliced

Directions

In a bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased 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° for 30-35 minutes or until browned. Yield: 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 229 calories, 15 g fat (8 g saturated fat), 83 mg cholesterol, 448 mg sodium, 12 g carbohydrate, trace fiber, 11 g protein.

Salmon Tartlets published in Taste of Home April/May 1999, p18