Tartlets with Cream Cheese and Salmon
Mini puff pastry shells with cream cheese, lightly salted salmon, and dill. This appetizer looks festive and is made with easy-to-find ingredients.
- Time
- 20 min
- Serving
- 390 kcal
- Ingredients
- ≈ $2.76
- Protein
- 13 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 60 g
- 2 Cream cheesepack 140 g ≈ $1.80 35 g
- 3 Lightly salted salmonpack 200 g ≈ $9.00 35 g
- 4 Dillpack 50 g ≈ $1.80 4 g
- 5 Lemon≈ $4.70 per kg 10 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the thawed puff1 pastry into squares and press them into muffin tins to form small shells.
Prick the bottoms with a fork and bake at 200 °C for 10–12 minutes until puffed1 and golden.
Let the shells cool slightly and gently press down the centers with a spoon if the pastry has risen too much.
Mix the cream2 cheese with finely chopped dill4 and a few drops of lemon5 juice.
Fill the shells with the cheese, then top with salmon slices and a thin piece of lemon5.
Tips
- Why it works
- Prick the dough with a fork so steam escapes evenly and the shells don't burst while baking. Without pricking, the bottom stays damp and raw.
- Substitutions
- Instead of salmon, use mackerel fillet or trout, but cut the amount to 30 g so the dough isn't overloaded. Replace the dill with parsley if you have no fresh dill.
- Common mistakes
- If the dough rises too high, the shells warp and don't hold their shape. Check after 8 minutes if your oven runs hot.
- Storing and reheating
- Keep in the fridge for 2 days, covering the molds with film. Reheat in the microwave for 20 seconds under a plate.
- Serve with
- Serve with cold white wine or on a festive table with olives and cheese. Also works as a starter before grilled meat.
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