Salmon Tartlets
Introduction
I still remember the first time I made these salmon tartlets for a small holiday gathering. The kitchen smelled of lemon and warm butter, and I was nervously arranging bite-sized shells on a tray while guests arrived. When the first plate disappeared in minutes and I heard the delighted murmur, I knew I had a keeper. I love how the crisp, golden shells give way to a silky, tangy filling and a ribbon of smoky salmon on top. The textures and bright flavors always spark conversation and bring people together.
I often serve them alongside other cozy favorites, like a bowl of comforting keto Tuscan chicken soup, for a contrast of warm and cool that guests really enjoy.
What Makes This Recipe Special
This recipe is special because it turns everyday ingredients into elegant, bite-sized treats that feel celebratory without a lot of fuss. The combo of cream cheese, fresh herbs, and lemon lifts the salmon so each tartlet tastes bright and balanced. They are quick to assemble, make-ahead friendly, and loved by crowds of all ages.
Advantages at a glance:
- Quick to assemble for last-minute entertaining.
- Flexible: works with smoked or hot-poached salmon.
- Crowd-pleasing textures and flavors.
Ingredients You’ll Need
For the Tart Shells
- 1 sheet store-bought puff pastry (about 8 oz), thawed if frozen recommended for flaky, crisp shells
- 1 large egg, beaten with 1 teaspoon water for egg wash
For the Salmon Filling
- 8 oz cream cheese, softened to room temperature full-fat for best texture
- 2 tablespoons sour cream or Greek yogurt substitute non-dairy yogurt for dairy-free
- 2 tablespoons finely chopped fresh dill (or 1 tablespoon dried)
- 2 tablespoons finely chopped chives, plus extra for garnish
- 1 teaspoon lemon zest (from 1 lemon) and 1 tablespoon lemon juice
- 1/4 teaspoon salt and 1/8 teaspoon black pepper
- 6 oz smoked salmon, thinly sliced into ribbons or 8 oz hot-smoked salmon flaked for a richer bite
- 1 tablespoon capers, drained (optional)
For Garnish
- Fresh dill sprigs or lemon wedges
- Optional: a small dollop of crème fraîche or a sprinkle of finely chopped red onion
Notes on quality and substitutions:
- Use high-quality smoked salmon for the best flavor. For a more budget-friendly option, poach fresh salmon and flake it.
- Puff pastry is the fastest route; mini pre-made tart shells also work and save time.
How to make Delicious Salmon Tartlets: Elegant Bites for Any Gathering
Step 1: Prepare the tart shells (Total 20–25 minutes)
- Preheat oven to 375°F (190°C).
- Unfold the puff pastry and roll briefly on a lightly floured surface to smooth seams. Cut into 12 equal squares and press each into 12-cup mini muffin tin or tartlet pans, forming a small shell.
- Prick the bottom of each shell lightly with a fork to prevent excessive puffing. Brush lightly with egg wash.
- Bake for 12–15 minutes, until the pastry is a deep golden brown and crisp. You should see uniform browning and the shells should feel firm. Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the filling (10 minutes)
- In a medium bowl, beat the softened cream cheese until smooth. Add sour cream or Greek yogurt, lemon zest, lemon juice, dill, chives, salt, and pepper. Mix until well combined and fluffy. Taste and adjust lemon or salt as needed. The texture should be creamy and spreadable.
Step 3: Assemble the tartlets (10–15 minutes)
- Spoon or pipe about 1 tablespoon of the cream cheese mixture into each cooled shell so it fills the base but does not overflow. The filling should sit slightly under the rim.
- Top each with a small ribbon or flake of smoked salmon and a few capers if using. Garnish with a tiny sprig of dill or a sprinkle of chives. Serve chilled or at cool room temperature.
Step 4: Final touches and timing cues
- If serving right away, assemble up to 30 minutes before guests arrive and keep chilled. If making ahead, fill shells and refrigerate for up to 24 hours. For a crisp shell, store shells and filling separately and assemble within 2 hours of serving.
Tips & Recipe Variations
- Use gluten-free puff pastry or pre-made gluten-free tart shells to make the recipe gluten-free.
- For a vegetarian version, omit salmon and substitute with marinated roasted beets or smoked carrot slices to mimic the smoky quality.
- Make it dairy-free by using a plant-based cream cheese and non-dairy yogurt.
- To prevent soggy shells, ensure tart shells are fully cooled before filling and avoid overly wet toppings.
- If using fresh poached salmon, cool completely and flake gently to keep pieces intact.
- Storage: assembled tartlets will keep in the refrigerator for up to 24 hours. Unfilled shells can be stored in an airtight container for 2 days at room temperature. Reheat shells briefly in a 350°F (175°C) oven for 4–5 minutes to refresh crispness before filling.
- To speed up assembly, pipe the filling using a piping bag fitted with a large round tip for neat presentation.
How to Serve
Pairings and presentation:
- Serve on a platter lined with lemon slices and sprigs of dill for an elegant look.
- Pair with crisp sparkling wine, dry rosé, or a light Chardonnay. For nonalcoholic options, try sparkling water with lemon and cucumber.
- These tartlets are perfect as part of a brunch spread, cocktail hour, or as an appetizer before a seafood dinner.
- Nutrition note: one tartlet contains roughly 120–170 calories depending on tart shell size and type of salmon used.
Plating tips:
- Arrange tartlets in concentric circles on a large tray and finish with a dusting of finely chopped chives for color contrast.
- Offer small tongs or pronged picks so guests can serve themselves cleanly.
Common Questions
Q: Can I make this recipe ahead of time?
A: Yes. You can bake tart shells up to 48 hours ahead and store in an airtight container. Prepare the filling up to 24 hours in advance and assemble shortly before serving for best texture.
Q: Can I freeze the tartlets?
A: Unfilled baked shells can be frozen for up to 1 month. Thaw at room temperature and re-crisp in a 350°F oven for 4–6 minutes. The filled tartlets do not freeze well due to the cream cheese filling.
Q: What can I use instead of smoked salmon?
A: Hot-smoked salmon, flaked poached salmon, or smoked trout all work well. For a vegetarian option, use roasted beets or smoked carrot ribbons.
Q: How do I prevent the tartlets from becoming watery?
A: Ensure the shells are fully cooled and avoid adding wet toppings. Strain capers and pat poached salmon dry before using.
Q: Can I make this dairy-free?
A: Yes. Use plant-based cream cheese and a non-dairy yogurt substitute. Fresh herbs and lemon remain the same.
Conclusion
These salmon tartlets are one of my go-to recipes when I want something that looks and tastes like a special treat without requiring hours in the kitchen. They bring a perfect balance of textures and bright flavors that guests keep coming back for. If you enjoy smoked salmon in new and creative ways, you might also like this quick and spicy take on salmon: 5-Minute Chili Crisp Smoked Salmon Pâté Recipe. Give the tartlets a try at your next gathering and let me know how they turned out.
“These tartlets were the star of our holiday table. Light, elegant, and packed with flavor. Five stars from me and my guests.”
Salmon Tartlets
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Unfold the puff pastry and roll briefly on a lightly floured surface to smooth seams. Cut into 12 equal squares and press each into a mini muffin tin or tartlet pans, forming a small shell.
- Prick the bottom of each shell lightly with a fork to prevent excessive puffing. Brush lightly with egg wash.
- Bake for 12–15 minutes, until the pastry is a deep golden brown and crisp. Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth. Add sour cream or Greek yogurt, lemon zest, lemon juice, dill, chives, salt, and pepper. Mix until well combined and fluffy.
- Taste and adjust lemon or salt as needed. The texture should be creamy and spreadable.
- Spoon or pipe about 1 tablespoon of the cream cheese mixture into each cooled shell so it fills the base but does not overflow.
- Top each with a small ribbon or flake of smoked salmon and a few capers if using. Garnish with a tiny sprig of dill or a sprinkle of chives.
- Serve chilled or at cool room temperature.
- If serving right away, assemble up to 30 minutes before guests arrive and keep chilled.
- If making ahead, fill shells and refrigerate for up to 24 hours. For a crisp shell, store shells and filling separately and assemble within 2 hours of serving.
Notes
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