Salmon tartlets are not mini-quiches! Now that I have that out of the way, let’s talk about this dish. It’s made in small tart pans. I bought these little gems on a shopping trip with my friend. It was one of those things, they were on sale, I bought them! Simple. Anyhow, it took me about two years to finally dig them out of the cupboard and use them.
Salmon is a favorite at our house. We like it smoked, poached, any which way. I wish I could take credit for this delicious salmon tartlets, but alas, I can’t. This recipe comes straight from a book on Irish Pub Food, which in the majority of the cases is real food. I am speaking from experience. Anyhow, my husband was flipping through the book the other night and all of a sudden said “Hey, let’s make these. And we can finally use those tart pans you’ve had in the pantry for the last two years.” So here we are!
These salmon tartlets are almost like a quiche, but not really. They actually have sour cream, dill and capers and you only use the egg yolks instead of the whole egg. There is no cheese, just delicious smoked salmon. It’s the perfect dish to serve for a light lunch or dinner accompanied by a nice salad. Try my arugula salad, it will go great with this dish.
Salmon is a big part of the Irish diet. The Irish are also very concerned where their salmon comes from. Two summers ago while we traveled in Ireland we watched people fishing for salmon in Galway. In the area where they fished a sign hung across the stream speaking out against salmon farms. Needless to say, the salmon we had in Ireland was incredible.
Adapted from the book The Complete Irish Pub Cookbook.
These small salmon tartlets make for an amazing small meal Pair it with a side of greens. You will love these.
- 1 cup flour
- 5 1/2 Tbsp butter cut into pieces
- 2-3 Tbsp water cold
- 1 pinch Kosher salt
Preheat oven to 400'F
Grease the tartlet pans with butter.
To make the dough: Place flour, salt, and butter in a food processor. Add just enough cold water to bring the mixture together to form a ball.
Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
Roll out each circle and fit over the tart pan.
Cut out 6 pieces of parchment paper to fit over the dough and fill with pie weights.
Chill for 30 minutes.
Blind bake the shells in the oven for about 10 minutes.
Remove pie weights.
To make the filling: In a bowl combine the sour cream, horseradish, lemon juice, capers, salmon. Add in the egg yolks and the dill.
Divide the mixture into the baked tart shells.
Bake in the oven for about 10-12 minutes until golden brown.