Creamy smoked salmon tartlets

These divine little smoked salmon tartlets will be snapped up by guests at your next party.

  • Makes 24 Item
  • 40 mins cooking
creamy smoked salmon tartlets


Creamy smoked salmon tartlets
  • 3 (sheets) ready-rolled puff pastry
  • 100 gram smoked salmon, chopped finely
  • 2 gherkins, chopped finely
  • 2 green onions, chopped finely
  • 1/2 cup (120g) sour cream
  • 1 tablespoon milk
  • 2 eggs, beaten lightly
  • 1 teaspoon fresh dill, finely chopped
  • 1/4 teaspoon hot paprika


Creamy smoked salmon tartlets
  • 1
    Preheat oven to moderate 180°C (160°C fan-forced). Lightly grease 2 x 12-hole shallow patty pans.
  • 2
    Cut 24 x 6.5cm rounds from pastry, place into patty pan holes.
  • 3
    Sprinkle salmon, gherkin and onion into pastry cases, pour in combined sour cream, milk, egg, dill and paprika. Bake about 30 minutes. Serve hot.

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