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Salmon Tartlets
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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
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 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |