Go Back
–+ servings
Two smoked salmon tartlets are stacked on a white surface, garnished with fresh dill.

Light and Tasty Smoked Salmon Tartlets Recipe

Author: Jessica Haggard
Smoked salmon tartlets bring together everything you love in a bite-sized treat. With their buttery crust, creamy filling, and savory smoked salmon, they are full of flavor and easy to enjoy. Serve them at your next gathering or make a batch for quick, ready-to-go snacks during the week.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Breakfast
Cuisine American
Servings 12 tartlets
Calories 152 kcal

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.

Video

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.
Serve: Serve smoked salmon tartlets with coffee or tea for a simple snack, or add fresh fruit or a side soup for a light meal.
Store: Keep in an airtight container or wrap them individually. Refrigerate for up to 3 days or freeze for a month. To reheat, warm them at 350 F covered with foil for 20 minutes. For a crispier crust, remove the foil and bake 10 minutes longer. Thaw frozen tartlets in the fridge overnight before reheating.

Nutrition

Serving: 1tartletCalories: 152kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 82mgSodium: 275mgPotassium: 58mgFiber: 0.3gSugar: 0.4gVitamin A: 398IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.