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Salmon Tartlets

 Salmon Tartlets
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.
12 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

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

2 of 2

Salmon Tartlets (continued)

Directions

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