Salmon Tartlets

The first time I made these salmon tartlets was for a holiday party. I enjoy making new recipes and trying them out on my friends. They were a big hit! Now I make them for dinner with a side of green beans.

Ingredients:

• 4 (2.5 oz.) packages skinless, boneless Pink Salmon
• 1/4 cup Pickle Relish
• 1 teaspoon Minced Onion
• 1/3 cup Mayonnaise
• 1/2 cup shredded mild Cheddar Cheese
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Dill Weed
• 1 box Pillsbury refrigerated Pie Crusts, softened
• 1/3 cup Chopped Pecans, finely chopped
• 6 oz. Cream Cheese

Directions:

1. In a large bowl mix salmon, pickle, onion, mayonnaise, cheese, lemon juice, and dill weed. Refrigerate.
2. Heat oven to 400 degrees.
3. Unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 4-inch round cookie cutter into 5 rounds. In ungreased nonstick muffin cup, gently press each round, pecan side down, on bottom and up side of muffin cup. Repeat with remaining crust. Combine leftover crust and roll out to make 2 additional rounds. (12 total)
4. Spoon 1 tablespoon of the cream cheese into the bottom of each cup. Spoon 2 rounded tablespoons salmon mixture on top of cream cheese.
5. Bake 12 to 18 minutes or until crust is golden brown.
6. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter.  Serve warm.

The salmon tartlets can be served as an appetizer or a main dish.

Nancy Roe
Author