SALMON TARTLETS
Found this recipe in a library book when I was 13 and it became my instant signature dish that haunts me to this day lol I no longer eat meat or fish,but these are still requested often by anyone who's had them. This is one of those recipes that I can count on to come out well without taste testing along the way.
Provided by Nikoma
Categories < 4 Hours
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Beat butter, cheese and flour, roll into a ball and chill 1-2 hours.
- Drain/de-bone salmon. Transfer to a large bowl. Add onion, parsley, lemon, butter, salt, pepper and sage. Add eggs and milk, mix and mash together well. Stir in crumbs.
- Remove the cream cheese pastry dough from the refrigerator and roll into 12 balls. Place each ball into an ungreased muffin cup (standard size) and press along bottom and up sides to form nice little shells (this takes a little patience, but the first time i did it the recipe never mentioned chilling the dough and it took FOREVER!).
- Fill each tart shell with the salmon mixture all the way to the top.
- Bake at 350 for 30-35 minutes.
- Let cool in pans about 5 minutes before removing (go gently around edges with a butter knife and they should pop right out!).
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Kashif Ullah
[email protected]Meh.
Malik Aibraheem
[email protected]Not bad.
Shoaib Aslam
[email protected]I'll definitely be making these again.
Bellatee olaoye
[email protected]Delicious!
aeva mercer
[email protected]These were easy to make and turned out great! I used a store-bought pie crust to save time, and the filling came together quickly. I'll definitely be making these again.
Uduojie Peculiar
[email protected]I thought these were just okay. The crust was a bit too dry and the filling was a bit bland. I think I'll try a different recipe next time.
Dambar Khang
[email protected]These were a bit too salty for my taste, but otherwise they were very good. I think I'll try using less smoked salmon next time.
Usama Amjad
[email protected]Yum! These tartlets were so good. I loved the combination of flavors and textures. The crust was flaky, the filling was creamy, and the smoked salmon was salty and smoky.
Ismail Yunusa Ibrahim
[email protected]These were delicious! I followed the recipe exactly and they turned out perfectly. The crust was golden brown and flaky, and the filling was creamy and flavorful. I will definitely be making these again.
Olga Maxwell
[email protected]I made these for a brunch party and they were a huge success! Everyone loved them. The crust was perfectly flaky and the filling was creamy and flavorful. I will definitely be making these again.
Baized Hosen
[email protected]The tartlets were easy to make and turned out beautifully. I used a store-bought pie crust to save time, and the filling came together quickly. The smoked salmon added a lovely flavor and texture.
Ch Arslan Iqbal Tarar
[email protected]These salmon tartlets were a hit at my dinner party! The combination of flaky crust, creamy filling, and smoked salmon was divine. I'll definitely be making these again.