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Salmon Tarts
Created by paullois, Thursday, 04 August 2011
At a glance
Main Ingredient
Cooking Method
Hot Appetizer
24 tarts
  • 1/2 cup butter, softened
  • 1 package (3 ounce) cream cheese, softened
  • 1 cup 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 parsley flakes
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14 3/4 ounce) salmon, drained and bones removed
  • 1 green onion, sliced
  1. In a mixing bowl, beat butter, cream cheese and flour until smooth.
  2. Shape tablespoonfuls of dough into balls: press onto the bottom and up the sides of grease minature muffin cups.
  3. In a bowl, combine eggs, milk, butter and lemon juice.
  4. Stir in crumbs, parsley, sage, salt and pepper.
  5. Fold in salmon and onion.
  6. Spoon into shells.
  7. Bake at 350 degrees for 30-35 minutes or until browned.
Additional Tips
Instead of making the crust, you can use crecent rolls. Just unroll the crescent rolls and press the dough into one large rectangle. Cut into 24 pieces using a pizza cutter. Press dough pieces into muffin cups. Shape with mini tart shaper, dipped in flour. Fill each shell with filling.

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