Smoked Salmon Tartlets Recipe
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Smoked salmon tartlets are the elegant yet easy appetizer your brunch table has been missing. Each bite combines buttery pastry with a creamy, flavorful filling and just the right touch of smoky salmon. Garnish with a little fresh dill and you have a simple dish that looks impressive and tastes even better.
I have tried plenty of quiches over the years, but nothing beats the flavor of smoked salmon. That smoky richness pairs perfectly with the creamy, cheesy filling, making every bite feel comforting and satisfying.
Instead of serving it by the slice, I turned this favorite into mini tartlets that are easy to grab and enjoy. Perfect for brunch spreads, meal prepping for the week, or even a quick breakfast on the go, these little bites prove that the best flavors really can come in small packages.
Why You’ll Love This Recipe
- Prep ahead: Bake a batch, freeze the extras, and you’ve got easy meals ready whenever you need them.
- Use what you have: Leftover veggies, cheese, or meats? Toss them in and make it work.
- Easier than it looks: Looks fancy, but easy to pull together.
- Filling and satisfying
- Take them anywhere: Great for lunchboxes, parties, road trips, or even a quick bite between meetings.
How to Make Smoked Salmon Tartlets
These mini salmon tartlets are packed with bold flavor and come together with surprisingly little effort. Just prep the crust, mix the creamy filling, and pop them in the oven. In under an hour, you’ll have a batch of elegant, bite-sized appetizers ready to enjoy.
Scroll down for the printable recipe card with everything you need to make them at home.
Ingredients You Need
For the Crust:
- All-purpose flour: This gives the crust its structure and keeps each bite soft and flaky. Sift it first for the best texture.
- Salt
- Butter: Chilled, cubed unsalted butter works best to give the crust a rich flavor and perfect flakiness.
- Ice cold water: Keeps the butter cold while pulling the dough together, helping the crust stay light and crisp.
For the Filling:
- Eggs: These give the quiche its structure while keeping the filling light and creamy.
- Heavy cream
- Salt and black pepper
- Smoked salmon: Canned smoked salmon keeps things quick and easy, but fresh or frozen works too, if that’s what you have.
- Cheddar cheese: Adds a gooey, cheesy finish.
- Dill: For garnishing.
Step-By-Step Instructions
Making smoked salmon tartlets looks fancy, but is surprisingly simple. Shaping the tiny crusts might take a little patience at first, but it gets easier every time you try. Once that’s done, simply add the creamy salmon filling and let the oven handle the rest.
Step 1: Prepare the crust
Start by preheating your oven to 350 F and greasing a mini muffin tin. In a medium bowl, mix the flour and salt, then add the cold, cubed butter. Gently blend until the mixture looks like coarse crumbs. Add ice water a little at a time until the dough comes together.
Roll out the dough on a floured surface and cut into circles to fit the muffin tin. Press the dough into the cups to form mini crusts, then prick the bottoms with a fork to keep them from puffing up. Chill the crusts in the fridge while you make the filling.
Step 2: Mix the filling and assemble
In a mixing bowl, whisk together the eggs, cream, salt, and pepper until smooth. Divide the chopped salmon and shredded cheese evenly among the crusts, then pour the egg mixture over the top, filling each almost to the edge.
Step 3: Bake
Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the quiches are set and the tops turn lightly golden.
Step 4: Cool and garnish
Let the quiches cool on a wire rack for a few minutes before removing them from the tin. Add a sprinkle of fresh dill on top and serve.
Substitutions
- All-purpose flour: Swap in whole wheat flour for a nuttier flavor or use a gluten-free blend if needed.
- Butter: Olive oil, coconut oil, or any neutral vegetable oil works here. You can also try Greek yogurt or sour cream; just use about two-thirds the amount of butter.
- Ice cold water: Cold buttermilk makes a great swap and can give the crust an even crispier finish.
- Heavy cream: For a lighter filling, use half-and-half or whole milk. Skip low-fat options since they can make the filling watery.
- Smoked salmon: No smoked salmon? Use cooked fresh salmon, trout, or even smoked turkey for a different twist.
- Cheddar cheese: Try mozzarella or Monterey Jack for something milder, or go for cream cheese, goat cheese, or brie if you want a creamier texture.
- Dill: Fresh parsley, thyme, chives, or green onions are all great stand-ins if you’re out
Expert Tips
- Give the crust a head start: If you have time, prebake the crust to help it stay crisp and avoid a soggy bottom.
- Mix things up: Feel free to add extras like sautéed spinach, mushrooms, or shallots. Just make sure to drain any moisture so the filling doesn’t turn watery.
- Keep an eye on the oven: Bake at 350 F for even cooking and check toward the end to avoid overbaking.
- Let them rest before serving: A few minutes of cooling time makes them easier to remove from the pan and helps the filling set perfectly.
How to Store This Recipe
Store your smoked salmon tartlets in an airtight container or wrap them up individually with foil or plastic wrap. They’ll stay fresh in the fridge for up to 3 days or in the freezer for about a month.
When you’re ready to reheat, pop them in a 350 F oven covered with foil for 20 minutes. If you want the crust extra crisp, remove the foil and bake for 10 more minutes. Just be sure to thaw frozen tartlets in the fridge overnight before warming them up.
What to Serve with Smoked Salmon Tartlets
There are plenty of ways to round out the plate. A hot drink like coffee or tea works well if you’re keeping it simple, while fresh fruit, lime and cilantro rice, or leek and potato soup can turn it into more of a meal.
Want something heartier? Add them to a brunch charcuterie table with croissants, dips, or a few favorite cheeses and let everyone help themselves.
More Breakfast Recipes To Try
Light and Tasty Smoked Salmon Tartlets Recipe
Ingredients
For the crust:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup butter unsalted, chilled and cubed
- 2-3 tablespoons water ice cold
For the filling:
- 4 medium eggs
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup smoked salmon chopped
- ½ cup cheddar or Gruyere cheese, shredded
- 1 tablespoon dill chopped for garnish
Instructions
- Start by preheating your oven to 350 °F and greasing a mini muffin tin. In a medium bowl, mix the flour and salt, then add the cold, cubed butter. Gently blend until the mixture looks like coarse crumbs. Add ice water a little at a time until the dough comes together.
- Roll out the dough on a floured surface and cut into circles to fit the muffin tin. Press the dough into the cups to form mini crusts, then prick the bottoms with a fork to keep them from puffing up. Chill the crusts in the fridge while you make the filling.
- In a mixing bowl, whisk together the eggs, cream, salt, and pepper until smooth. Divide the chopped salmon and shredded cheese evenly among the crusts, then pour the egg mixture over the top, filling each almost to the edge.
- Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the quiches are set and the tops turn lightly golden.
- Let the quiches cool on a wire rack for a few minutes before removing them from the tin. Add a sprinkle of fresh dill on top and serve.
Notes
- Feel free to add extras like sautéed spinach, mushrooms, or shallots. Just make sure to drain any moisture so the filling doesn’t turn watery.
- Bake at 350 F for even cooking and check toward the end to avoid overbaking.
- A few minutes of cooling time makes them easier to remove from the pan and helps the filling set perfectly.
