Salmon Tartlet Appetizers Recipes

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SMOKED SALMON TARTLETS



Smoked Salmon Tartlets image

Smoked salmon, chives, and cream cheese stand out in these mini tartlets that almost taste like a cheesecake! Perfect to serve as an appetizer alongside your favorite drink.

Provided by Gitano

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 35m

Yield 6

Number Of Ingredients 6

3 ounces cream cheese, softened
⅓ cup diced smoked salmon
2 tablespoons chopped fresh chives
1 small garlic clove, minced
salt and freshly ground black pepper to taste
6 frozen mini pastry shells, thawed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
  • Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 114.5 g, Cholesterol 19 mg, Fat 44.4 g, Protein 11 g, SaturatedFat 12.4 g, Sodium 674.6 mg, Sugar 30.7 g

SMOKED SALMON TART FOR A CROWD



Smoked Salmon Tart for a Crowd image

This is an easy but elegant cocktail snack to serve year round, but it's especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it's a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use.

Provided by David Tanis

Categories     appetizer

Time 1h30m

Yield 4 tarts, each serving 2 to 4 people

Number Of Ingredients 16

2 cups/310 grams all-purpose flour
1/2 teaspoon baking powder
Kosher salt
4 ounces/1 stick/120 grams unsalted butter, cold and cut in half-inch chunks
2 egg yolks, beaten with enough ice water to make 1/2 cup
8 ounces/1 cup/240 milliliters crème fraîche
3 tablespoons freshly grated horseradish, or more to taste
1 teaspoon Dijon mustard
Zest of 1 lemon
Coarsely ground black pepper
1 small sweet onion, very thinly sliced
1 teaspoon olive oil
1/4 pound/4 ounces/125 grams sliced smoked salmon
2 ounces/60 grams trout roe or wild salmon caviar (optional)
1 tablespoon snipped chives
1 teaspoon roughly chopped tarragon, or torn leaves

Steps:

  • Make the pastry: Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.
  • Make the horseradish cream: Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.)
  • Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round.
  • Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two.
  • Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.) Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 39 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 22 grams, Sodium 675 milligrams, Sugar 6 grams, TransFat 1 gram

SMOKED SALMON TARTS



Smoked Salmon Tarts image

Great parties start with great appetizers. Smoked salmon and cheese baked into tiny tarts will pave a flavorful way to a grand evening.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 38m

Yield 8

Number Of Ingredients 8

1/2 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2 eggs
2/3 cup shredded Cheddar cheese
1/3 cup chopped smoked salmon
2 tablespoons sliced green onions

Steps:

  • Heat oven to 400°F. Spray 24 mini-muffin cups with cooking spray.
  • Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
  • Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.

Nutrition Facts : Calories 25, Carbohydrate 2 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

SMOKED SALMON, FENNEL AND HERBED MASCARPONE TART



Smoked Salmon, Fennel and Herbed Mascarpone Tart image

This elegant puff pastry tart is flaky, savory and comes together in a snap once you've defrosted the dough. Using all-butter puff pastry gives you the richest flavor; it's worth seeking out. The smoked salmon makes a sophisticated and pretty topping here, but you can leave it off all or part of the tart if you've got vegetarians at the table. Just double up on the capers to compensate for the missing saltiness.

Provided by Melissa Clark

Categories     pies and tarts, appetizer

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 13

1 large fennel bulb (or 2 small ones)
1 to 2 lemons
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper, more as needed
1 cup mascarpone
2 tablespoons chopped fresh chives, finely chopped
2 tablespoons chopped fresh dill, plus more sprigs for garnish
1 large egg, lightly beaten
All-purpose flour, for dusting the work surface
1 sheet puff pastry, thawed if frozen (about 14 ounces)
4 ounces thinly sliced smoked salmon
2 tablespoons capers, drained and chopped

Steps:

  • Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
  • Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
  • In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
  • Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
  • In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
  • On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
  • Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
  • To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.

SMOKED SALMON TARTINES



Smoked Salmon Tartines image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 18

8 slices whole-grain bread, sliced 1/4 inch thick, toasted
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows
1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

  • Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
  • Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
  • Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

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