The S&D test kitchen also tried these tartlets baked in the oven at 350º for 10 minutes. While they were delicious both ways, the no-bake version is easier to take to a potluck. —Diana Doran, Pittsburgh, Pennsylvania
Growing up in a small coastal town on the Washington Plate Peninsula, my daily staples were fish and shellfish. I'm always asked to bring this dip to family events. It's also great the next day on grilled sourdough bread with olives and tomatoes.—Susan Pettett, Vancouver, Washington
Leona Schmidt's colorful pea pods are a welcome treat at luncheons and family gatherings. "They're simple to make—I just fill a plastic bag with the smoked salmon filling, snip off a corner and pipe it into the pods," says the Madras, Oregon cook.
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth.
-Fran Rowland, Phoenix, Arizona