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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.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 12 servings


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups 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, bones and skin removed and flaked
  • 1/2 cup chopped celery
  • 1 green onion, finely chopped
  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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.
Originally published as Salmon Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p152

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