Salmon and Cucumber Tarts

Salmon and Cucumber Tarts


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Spend a little extra time to make a special appetizer for your guests. Filled with fresh cucumber and salmon, these tarts will be a big party hit.

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Time needed

15-20 min cooking

Serving Size / Yield

10 servings


  • 1/2 C. wheat germ
  • 1/2 C. bread crumbs
  • 1 tsp. ginger
  • 1 tsp. dried mustard
  • 1/2 tsp. cumin
  • 1 tsp. thyme
  • 1/2 tsp. salt
  • 2 C. cucumbers, chopped
  • 1/2 C. sockeye salmon, canned
  • 1/4 C. parmesan cheese
  • 1 C. all purpose flour
  • 1/2 C. whole wheat pastry flour
  • 1/2 tsp. salt
  • 1/2 C. lard, chilled

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Preheat oven at 350 degrees F. In a medium size bowl, mix wheat germ, bread crumbs and spices. Add cucumbers and salmon to the mixture and stir until thoroughly mixed together. Set aside. In another bowl, combine flours, salt and lard together. With a pastry blender or a butter knife, cut the lard into small pieces. Gradually add cold water, while stirring with a fork, until the mixture comes together to form a ball.

Place dough on a lightly floured surface and roll out to about 1/4 inch thickness. With a round cookie cutter or a small lid, cut out rounds and place in a muffin container. Fill the tarts with the salmon and cucumber mixture and then top with Parmesan cheese. Bake in the oven for 15 to 20 minutes or until nicely brown around the edges. Remove from the oven and allow to cool before removing to a wire rack.

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