These small salmon tartlets make for an amazing small meal Pair it with a side of greens. You will love these.
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Ingredients
To Make the Crust:
1 cup flour
5 ½ Tbsp butter cut into pieces
2-3 Tbsp water cold
1 pinch Kosher salt
To Make the Filling:
½ cup sour cream
1 tsp horseradish
½ tsp lemon juice freshly squeezed
1 tsp capers
3 egg yolks
8 oz smoked salmon (Option: poached salmon cooked and cut into ½ inch pieces.)
2 Tbsp fresh dill chopped
⅛ tsp Kosher salt
⅛ tsp ground pepper fresh
Instructions
To make the dough:
Preheat oven to 400°F.
Grease the tartlet pans with butter.
Place flour, salt, and butter in a food processor. Add just enough cold water 1 Tbsp at a time to bring the mixture together to form a ball.
Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
Roll out each circle and fit over the tart pan.
Cut out 6 pieces of parchment paper to fit over the dough and fill with pie weights.
Chill for 30 minutes.
Blind bake the shells in the oven for about 10 minutes.
Remove pie weights.
To make the filling:
In a bowl combine the sour cream, horseradish, lemon juice, capers, salmon. Add in the egg yolks and the dill.
Divide the mixture into the baked tart shells.
Bake in the oven for about 10-12 minutes until golden brown
