"These make great appetizers. The filling alone is also good in a loaf," reveals Carolyn Kyzer of Alexander, Arkansas.
- 1/2 cup butter, softened
- 1 package (3 ounces) cream cheese, softened
- 1 cup all-purpose flour
- 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 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.
Originally published as Salmon Tartlets in Taste of Home April/May 1999, p18
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