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

Course Main dish
Cuisine Irish
Keyword baking, salmon with dill, smoked salmon
Prep Time 20 minutes
Cook Time 20 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings: Change to adjust-> 6 servings
Calories 280 kcal

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
  • tsp Kosher salt
  • tsp ground pepper fresh

Instructions

To make the dough:

  1. Preheat oven to 400°F.

  2. Grease the tartlet pans with butter.
  3. 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.

  4. Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
  5. Roll out each circle and fit over the tart pan.
  6. Cut out 6 pieces of parchment paper to fit over the dough and fill with pie weights.
  7. Chill for 30 minutes.
  8. Blind bake the shells in the oven for about 10 minutes.
  9. Remove pie weights.

To make the filling:

  1. In a bowl combine the sour cream, horseradish, lemon juice, capers, salmon. Add in the egg yolks and the dill.

  2. Divide the mixture into the baked tart shells.
  3. Bake in the oven for about 10-12 minutes until golden brown.

Recipe 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 Facts
Salmon Tartlets Recipe Card
Amount Per Serving
Calories 280 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 144mg48%
Sodium 477mg21%
Potassium 125mg4%
Carbohydrates 16g5%
Protein 11g22%
Vitamin A 620IU12%
Vitamin C 0.6mg1%
Calcium 43mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.