Mini Smoked Salmon Tarts Recipes

MINI SMOKED SALMON TARTS

Steps:

• Preheat oven to 200° and lightly greast 2 cupcake trays.Using a 7cm round cookie cutter, cut 24 rounds from the pastry and press into prepared trays.
• Divide the salmon, dill and cream cheese evenly between the pastry shells.
• Whisk the egg and cream together with salt and pepper in a small jug and carfully pour into the pastry shells.
• Sprinkle the tarts with some chives and bake for 20 minutes or until puffed and golden.Transfer to a wire rack to cool slightly before serving.

SMOKED SALMON TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
• Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

SMOKED SALMON TARTS

Steps:

• Heat oven to 400°F. Spray 24 mini-muffin cups with cooking spray.
• Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
• Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.