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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I like to serve these bite-size snacks as the first course of an Easter or Christmas brunch. The lemon herb sauce nicely complements the salmon filling. Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
filling: |
2 eggs |
1/2 cup milk |
1 tablespoon butter, melted |
1 teaspoon lemon juice |
1/2 cup dry bread crumbs |
1-1/2 teaspoons dried parsley flakes |
1/2 teaspoon rubbed sage |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed and flaked |
1/2 cup chopped celery |
1 green onion, finely chopped |
lemon herb sauce: |
3/4 cup mayonnaise |
1-1/2 to 2 teaspoons lemon juice |
1 teaspoon prepared horseradish |
1/2 teaspoon dried thyme |
salt and pepper to taste |
Directions:
1. In a small bowl, beat the butter, cream cheese and flour until smooth. Press onto the bottom and up the sides of greased miniature muffin cups.
2. In a large bowl, combine the eggs, milk, butter and lemon juice. Stir in the bread crumbs, parsley, sage, salt and pepper; mix well. Add the salmon, celery onion. Spoon into prepared crusts.
3. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with tartlets. Yield: 2 dozen.
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