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    Home >> Irish

    Salmon Tartlets

    Modified: Dec 1, 2020 · Published: Feb 9, 2020 by Analida · • Word count:1246 words. • About 7 minutes to read this article. • This post may contain affiliate links ·

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    a smoked salmon tartlet on a blue plate with a fork and more tartlets on a drying rack in the back

    Jump to:
    • Salmon is Versatile
    • Steps to make salmon tartlets:
    • Frequently Asked Questions:
    • Salmon Tartlets Recipe Card
    •  

    Salmon tartlets (or salmon en croute) 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 Versatile

    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 savory 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!

     

    a closeup of a salmon tartlet on a plate with a fork and a drying rack in the back

    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 in puff pastry. 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.

    Steps to make salmon tartlets:

    A collage of photos showing steps to make dough and the filling to bake salmon tartlets.

    1. Gather all your ingredients and have them chopped and ready to go. For the crust: flour, butter, salt and water. The filling: sour cream, horseradish, lemon juice, capers, egg yolks, smoked salmon or poached salmon chunks, fresh dill, salt and pepper. Preheat your oven to 400°F.
    2. Place the flour, salt and butter pieces in a food processor and pulse to combine. It will begin to look like a fine meal.
    3. Add just enough cold water 1 Tbsp at a time until it starts to pull away from the sides.
    4. When the dough starts to form a ball it is ready.
    5. Roll out the dough onto a floured surface and separate into 6 equal balls.
    6. Roll each ball out and press the dough into tartlet pans that have been greased with some butter to prevent sticking.
    7. Cut out 6 pieces of parchment paper and line the bottom of the pans and fill with pie weights or dry beans. Chill the dough filled pans for 30 minutes in the freezer. Blind bake for 10 minutes. While the tartlets are chilling and baking, make the filing by combining the sour cream, horseradish, lemon juice, capers, salmon, egg yolks and dill in a large bowl.
    8. Remove the tartlets from the oven and take out the pie weights and parchment paper. Spoon in the filling in equal amounts into each tartlet.
    9. Bake the filled tartlets for 10-12 minutes until golden brown.
    10. Serve with some fresh dill.

    Frequently Asked Questions:

    • Can I make these in advance? The fillings can be make up in advance and stored in airtight containers in the refrigerator for 2 days before you want to bake the tartlets. You can also make the dough and press into the tartlet pans then freeze for a couple days before you blind bake.
    • How long can I store the baked tartlets? After they have completely cooled you can store the tartlets in an airtight container for 2 days in the refrigerator. It is best to reheat them in the oven at 350°F for about 10 minutes. Be sure to bring them to room temperature before reheating.
    • Can I freeze the baked tartlets? Yes, you can freeze them in an airtight container for up to 2 months. To reheat: wrap them in foil, preheat your oven to 350°F and bake 10-15 minutes. The foil will help keep them from drying out. Keep in mind these are best when fresh baked from the oven.

    Want to try more Irish cuisine?

    If you want to explore more Irish recipe that I love to make at home, here are a few more to try or bookmark for later.
    Dublin Coddle: is a hearty Irish stew made with bangers (Irish sausages), and vegetables.   Irish butter cookies are favorite melt in your mouth shortbread cookie recipe that does call for Irish butter, no substitutes.  If you want to make a hearty meal for your family then you have to try Guinness beef stew.  Serve this heart dish with Irish soda bread or a sweeter version, Irish brown bread.

    Adapted from the book The Complete Irish Pub Cookbook.

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    Smoked salmon tartlets in an Irish pub stle. Creamy and delicious! | ethnicspoon.com

    Salmon Tartlets Recipe Card

    These small salmon tartlets make for an amazing small meal Pair it with a side of greens. You will love these.
    4.84 from 12 votes
    Print Pin Rate
    Course: Main dish
    Cuisine: Irish
    Keyword: baking, salmon with dill, smoked salmon
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Chill time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 servings
    Calories: 280kcal
    Author: Analida Braeger

    Ingredients

    To Make the Crust:

    • 1 cup flour
    • 5 ½ Tbsp butter cut into pieces
    • 2-3 Tbsp water cold
    • 1 pinch Kosher salt

    To Make the Filling:

    • ½ cup sour cream
    • 1 tsp horseradish
    • ½ tsp lemon juice freshly squeezed
    • 1 tsp capers
    • 3 egg yolks
    • 8 oz smoked salmon (Option: poached salmon cooked and cut into ½ inch pieces.)
    • 2 Tbsp fresh dill chopped
    • ⅛ tsp Kosher salt
    • ⅛ tsp ground pepper fresh

    Instructions

    To make the dough:

    • Preheat oven to 400°F.
    • Grease the tartlet pans with butter.
    • Place flour, salt, and butter in a food processor. Add just enough cold water 1 Tbsp at a time 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.

    Notes

    Frequently Asked Questions:
    • Can I make these in advance? The fillings can be make up in advance and stored in airtight containers in the refrigerator for 2 days before you want to bake the tartlets. You can also make the dough and press into the tartlet pans then freeze for a couple days before you blind bake.
    • How long can I store the baked tartlets? After they have completely cooled you can store the tartlets in an airtight container for 2 days in the refrigerator. It is best to reheat them in the oven at 350°F for about 10 minutes. Be sure to bring them to room temperature before reheating.
    • Can I freeze the baked tartlets? Yes, you can freeze them in an airtight container for up to 2 months. To reheat: wrap them in foil, preheat your oven to 350°F and bake 10-15 minutes. The foil will help keep them from drying out. Keep in mind these are best when fresh baked from the oven.

     

    Nutrition

    Calories: 280kcal | Carbohydrates: 16g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 477mg | Potassium: 125mg | Vitamin A: 620IU | Vitamin C: 0.6mg | Calcium: 43mg | Iron: 1.6mg

     

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      Quick and easy salmon ravioli made with wonton wrappers. You'll love this time saving recipe and serve it with a simple lemon dill white wine sauce. | ethnicspoon.com
    • Creamy Walnut Tartlets
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    1976 shares
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    Reader Interactions

    Comments

    1. Michelle @ Giraffes Can Bake

      January 25, 2016 at 7:31 am

      4 stars
      These tartlets are so cute, and look delicious!!

      Reply
      • Analida

        January 25, 2016 at 8:22 pm

        Thanks Michelle! Yes, they are cute. I am all about pretty food! 🙂

        Reply
    2. Kristen @ A Mind Full Mom

      January 25, 2016 at 10:24 am

      I am not a salmon fan, but the dough looks fabulous!

      Reply
      • Analida

        January 25, 2016 at 8:20 pm

        Thanks Kristen. You can do any filling you want.

        Reply
    3. Christie

      January 25, 2016 at 10:37 am

      I'd have to swap out the salmon, but these look AMAZING!

      Reply
      • Analida

        January 25, 2016 at 8:19 pm

        You can do any filling you want. Chicken, shrimp, or even a veggie tart would be great.

        Reply
    4. Denise Wright

      January 25, 2016 at 11:36 am

      That' so nice your husband would flip through a cook book or even know you have tart pans. My hubby would not have a clue about any of the cooking things I have in my house. 😉 We went to Ireland a few years ago and it was wonderful. This looks simply scrumptious. We both love smoked salmon.

      Reply
      • Analida

        January 25, 2016 at 8:18 pm

        Yeah, he does know his way around the kitchen, I must say 🙂 Isn't Ireland lovely? I am dying to go back! Yes, smoked salmon rocks!!! It's funny, because it didn't start out that way, but over the years he has learned a lot.

        Reply
    5. Caroline | carolinescooking

      January 25, 2016 at 12:36 pm

      I love little individual tartlets like this, the flavors here sound delicious.

      Reply
      • Analida

        January 25, 2016 at 8:15 pm

        Me too Caroline. I need to come up with other recipes for these little tart pans.

        Reply
    6. Cathy

      January 25, 2016 at 1:09 pm

      This is the perfect lunch! Love the flavors and my salmon loving family will too!
      Cathy

      Reply
      • Analida

        January 25, 2016 at 8:14 pm

        Thanks Cathy! Glad to hear your family loves salmon. Mine does too!!! Maybe next time I will make a double batch. 🙂

        Reply
    7. Nicola

      January 25, 2016 at 3:55 pm

      4 stars
      These look delicious, really mouthwatering!

      Reply
      • Analida

        January 25, 2016 at 8:12 pm

        Thanks Nicola! 🙂 They are super tasty.

        Reply
    8. Analida

      January 25, 2016 at 8:13 pm

      KC, you are right! Yummy brunch it is! :)They are small so you can eat two!

      Reply
    9. Kim - Liv Life

      January 25, 2016 at 10:12 pm

      We don't eat meat in our house... but salmon is an exception! Especially for my salmon loving college boy whom I can see eating a batch of these all by himself!

      Reply
      • Analida

        January 26, 2016 at 7:41 pm

        LOL!!! Salmon is so delicious, and so good for you. Yes, college boys do eat a LOT. I have one of those at home 🙂

        Reply
    10. Carlee

      January 25, 2016 at 11:08 pm

      Ooooh! I would love these! We love salmon and don't have it nearly often enough, this looks like a really fun way to make it!

      Reply
      • Analida

        January 26, 2016 at 7:40 pm

        Yes, it is fun and delicious too!

        Reply
    11. Lou Lou Girls

      January 28, 2016 at 1:34 pm

      This looks so good! Pinned and tweeted. Thanks for coming to our party and sharing such an amazing masterpiece! I hope to see you next Monday @7 because we love to party with you! Happy Thursday! Lou Lou Girls

      Reply
      • Analida

        January 29, 2016 at 7:59 pm

        Hi Lou Lou Girls! I would love to party with you guys next week,. Thanks for the pin and tweet!

        Reply
    12. Miz Helen

      January 31, 2016 at 9:00 pm

      5 stars
      Your Salmon Tartlets look fabulous! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
      Miz Helen

      Reply
      • Analida

        February 01, 2016 at 5:09 pm

        Thanks Miz Helen! Loved sharing the recipe with you guys! I'll be back!

        Reply
    13. Daphne

      February 02, 2016 at 7:01 am

      5 stars
      Good Morning Analida, Snap.... I have the same tartlet tins and I also bought them when they were on sale. They are little gems aren't they and I use mine for all sorts of tarts.
      I love how you have added the strong flavour of horseradish combined with the capers.... a lovely partnership.
      I love your salmon so these delicious little tartlets will be perfect for me.
      I popped over to visit you from Miz Helens Full Plate Thursday.
      Best Wishes
      Daphne

      Reply
      • Analida

        February 02, 2016 at 4:40 pm

        Hi Daphne, thanks for visiting. YAY, I am so glad someone else has the same tarlet tins. Aren't they great?
        Try these out, they are so good. What other tartlets have you made?

        Reply
    14. Olimpia

      February 18, 2016 at 6:26 am

      Great post, thank you for sharing 🙂

      Reply
      • Analida

        February 19, 2016 at 3:21 pm

        you are welcome!

        Reply
    15. Christie

      March 05, 2016 at 5:27 pm

      These look so good even though they're salmon. I'd make salmon for the hubs and maybe crab for me. Yum!!

      Reply
      • Analida

        March 06, 2016 at 2:16 pm

        I think they would be great with crabmeat.

        Reply
    16. laura@motherwouldknow

      April 18, 2016 at 9:17 pm

      These tarts look simply delicious. When we visited Ireland I really enjoyed the food. Whether it was fresh fish or lamb stew, the preparation was excellent. And I loved "soup of the day", in pubs that meant soup made from leftovers from the day or days before, was always yummy - and homemade.

      Reply
      • Analida

        April 19, 2016 at 11:23 am

        Thanks Laura, they are really tasty. Yes, the food in Ireland is very good. I especially loved the lamb.
        LOL, yes, soup of the day is leftovers soup, just like at home. 🙂

        Reply
    17. Michelle | A Dish of Daily Life

      April 19, 2016 at 5:40 am

      These sound so wonderful, Analida! We love salmon too. My husband doesn't like eggs (sadly) but I could definitely make this for a brunch or the rest of my family when he isn't home. I know I myself would love it!

      Reply
      • Analida

        April 19, 2016 at 11:21 am

        Thanks Michelle. Oh no, he doesn't like eggs? 🙂
        You can probably find an egg substitute if you want him to try them, if not, sure make them when he isn't home! 🙂

        Reply
    18. Ben

      February 13, 2020 at 12:08 pm

      5 stars
      That looks delicious. I've never heard of salmon tartlets before. I need these.

      Reply
    19. UMA

      February 15, 2020 at 10:57 pm

      5 stars
      I like the way you explained step by step. These tart lets looks delicious. Perfect for parties as a appetizers.

      Reply
    20. kita

      February 16, 2020 at 12:19 am

      5 stars
      I am totally in love with salmon too and these tartlets look perfect! Sharing them with a friend who hosts brunch - I know shes going to love them.

      Reply
    21. Paula Montenegro

      February 16, 2020 at 6:29 pm

      5 stars
      These are gorgeous little tarts, so beautiful to serve at a dinner party! I can imagine how rich and flavorful they are. A recipe to try soon!

      Reply
    22. Femi. O

      February 16, 2020 at 6:51 pm

      5 stars
      I can't believe I haven't tried this before...I love quiche and salmon so seeing them both on the same plate is like drool city for me so I know I'm saving this!

      Reply
    23. Debbie

      February 16, 2020 at 7:34 pm

      5 stars
      I love your individual tarlet pans..so cute. These salmon tartlet look amazing. I love that they can be made in advance or even frozen. These would be a show stopper at my next brunch , and I can make them ahead of time.

      Reply
    24. Sara

      February 16, 2020 at 8:19 pm

      5 stars
      What an elegant idea for dinner. I have a great piece of salmon sitting in my freezer, just waiting for a recipe like this! I will let ya know how it turns out for me!

      Reply
    25. Candice

      February 16, 2020 at 11:37 pm

      5 stars
      In love with these tartlets! Made them with some leftover salmon instead of smoked, and it was delicious. Cannot wait to make it again, perhaps as a large tart for a brunch!

      Reply
      • Analida

        February 17, 2020 at 8:56 pm

        Any salmon you have on hand works for these tartlets. I am so glad you enjoyed them!

        Reply
    26. Natalie

      February 17, 2020 at 5:08 am

      This looks so delicious. Presentation is lovely too. I have a party soon and this will be a perfect addition to my dinning table. Thanks for the recipe. Can't wait to give it a try.

      Reply
    27. Colin

      October 13, 2024 at 9:33 am

      Made these for the first time but used trout fillet rather than salmon. Easy to make, they turned out really when with pastry that melts. Def making these again. Thanks for the recipe
      Colin in Spain

      Reply
      • Analida

        October 16, 2024 at 12:26 pm

        Hi Colin! Thanks for the tips on using trout! I think I will try with trout next time or some cooked chopped shrimp! Enjoy!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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