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Salmon Tartlets

These salmon tartlets feature crispy puff pastry shells filled with a creamy salmon mixture, garnished with fresh herbs, making them perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tartlets
Course: Appetizer, Party Food
Cuisine: American, Gourmet
Calories: 150
Ingredients Method Notes

Ingredients
  

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)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 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
  • to taste Fresh dill sprigs or lemon wedges
  • optional a small dollop of crème fraîche or a sprinkle of finely chopped red onion

Method
 

Preparation of Tart Shells
  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Prick the bottom of each shell lightly with a fork to prevent excessive puffing. Brush lightly with egg wash.
  4. 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.
Preparation of Filling
  1. 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.
  2. Taste and adjust lemon or salt as needed. The texture should be creamy and spreadable.
Assembly of Tartlets
  1. Spoon or pipe about 1 tablespoon of the cream cheese mixture into each cooled shell so it fills the base but does not overflow.
  2. 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.
  3. Serve chilled or at cool room temperature.
Final Touches
  1. If serving right away, assemble up to 30 minutes before guests arrive and keep chilled.
  2. 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

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. To prevent soggy shells, ensure tart shells are fully cooled before filling and avoid overly wet toppings.