Salmon Tartlets

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These little cups make beautiful appetizers – very elegant and tasty!

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Ingredients

  • 1/2 C. butter, softened
  • 1 3 oz. pkg. cream cheese, softened
  • 1 C. all-purpose flour
  • Filling:
  • 2 eggs
  • 1/2 C. milk
  • 1 Tbs. butter, melted
  • 1 tsp. lemon juice
  • 1/2 C. dry bread crumbs
  • 1 1/2 tsp. dried parsley flakes
  • 1/2 tsp. rubbed sage
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 14 3/4 can salmon, drained and bones removed
  • 1 green onion, sliced

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Directions

In a mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups. In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350 degrees for 30-35 minutes or until browned.

Yield: 2 dozen 

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