MyDish / Appetizers
Salmon and Herb Mini Tartlets
Delicate mini tartlets filled with flaked cooked salmon, cream cheese, fresh dill, and capers. A fresh, savory appetizer perfect for parties or gatherings.
- Cooking time
- 50 minutes
- Servings
- 6
- Calories
- 320 kcal
- Category
- Appetizers
Ingredients
- 200 grams salmon fillet
- 1 sheet shortcrust pastry
- 100 grams cream cheese
- 10 grams fresh dill
- 1 teaspoon lemon zest
- 15 grams capers
- 1 tablespoon olive oil
- to taste black pepper
- to taste salt
Cooking instructions
- Prepare the pastry shells — Preheat oven to 180°C (350°F). Cut the shortcrust pastry sheet into small circles to fit a mini muffin tin. Press pastry circles into the tins and prick the base with a fork.
- Blind bake the tartlet shells — Line pastry shells with parchment paper and fill with baking beans or rice. Bake for 12-15 minutes until golden. Remove beans and paper; bake 3 more minutes to dry out the base. Cool on a rack.
- Cook the salmon — Heat olive oil in a pan over medium heat. Season salmon fillet with salt and pepper. Cook for 3-4 minutes per side until just cooked. Let cool slightly, then flake into pieces.
- Mix the filling — In a bowl, combine cream cheese, chopped fresh dill, lemon zest, capers (chopped), and flaked salmon. Adjust seasoning with salt and pepper.
- Assemble the tartlets — Fill each cooled tartlet shell generously with the salmon and cream cheese mixture. Garnish with a small sprig of dill if desired.