Salmon Tartlets
Elevate your appetizer game with these elegant and irresistibly savory Salmon Tartlets! Featuring buttery puff pastry as a crisp and flaky base, these bite-sized delights are filled with a creamy, tangy mixture of cream cheese, sour cream, fresh dill, and smoked salmon, lightly seasoned with garlic powder and a splash of lemon juice for a refreshing zing. Perfectly golden and puffed after a quick bake, these tartlets are as visually stunning as they are delicious, making them the ideal choice for parties, brunches, or holiday gatherings. Ready in just 35 minutes and yielding 12 servings, this easy-to-make recipe is a crowd-pleaser that can be served warm or at room temperature, with a garnish of fresh dill for a finishing touch. Prepare to impress with these gourmet-inspired salmon appetizers, the perfect balance of creamy, smoky, and flaky goodness!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 150 grams smoked salmon
- 120 grams cream cheese
- 60 grams sour cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill
- 0.5 teaspoons garlic powder
- 0.25 teaspoons ground black pepper
- 1 large eggs
- 1 tablespoon water
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions, ensuring they are pliable but still cold.
Using a 6-8cm (2.5-3 inch) round cookie cutter, cut out 12 circles from the puff pastry sheets. Place them on the prepared baking sheet.
Use a smaller round cutter (or a knife) to lightly score a circle about 1 cm (0.5 inch) from the edges of each pastry round to create a border. Be careful not to cut all the way through.
In a medium bowl, combine the cream cheese, sour cream, lemon juice, finely chopped fresh dill, garlic powder, and black pepper. Mix until smooth and creamy.
Chop the smoked salmon into small bite-sized pieces and gently fold them into the cream cheese mixture.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the border of each puff pastry round with the egg wash.
Spoon about 1 tablespoon of the salmon and cream cheese filling into the center of each pastry round, staying inside the scored border.
Bake the tartlets in the preheated oven for 12-15 minutes, or until the pastry is golden brown and puffed up.
Remove the tartlets from the oven and let them cool slightly on a wire rack before serving.
Garnish each tartlet with a sprig of fresh dill before serving, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
