Ingredients
1 sheet puff pastry, thawed (or 12 pre-made mini tart shells)
1/2 cup cooked or smoked salmon, flaked
1/4 cup cream cheese, softened
2 tbsp sour cream
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp chopped fresh dill or chives
Salt and pepper to taste
1 egg (for egg wash)
Optional: extra dill or salmon flakes for garnish
Instructions
1. Preheat oven to 375°F (190°C). If using puff pastry, cut into 12 small rounds and press into a greased mini muffin tin.
2. In a bowl, mix salmon, cream cheese, sour cream, lemon juice, Dijon, dill, salt, and pepper until creamy.
3. Spoon 1 tablespoon of filling into each tartlet shell.
4. Brush pastry edges with beaten egg for a golden finish.
5. Bake for 15–18 minutes or until puffed and lightly golden.
6. Cool slightly, then garnish with extra dill or salmon flakes if desired. Serve warm or at room temperature.
Notes
You can use canned salmon in a pinch, just drain well.
These can be baked ahead and reheated in the oven at 300°F for 5 minutes.
Customize with herbs like parsley, tarragon, or even add a little horseradish for kick.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Snack, Party Food
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 95
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg
Keywords: salmon tartlets, easy salmon appetizers, mini salmon quiches, puff pastry salmon bites