Perfect for parties or whipping up at home for a light lunch, these tasty Smoked Salmon Tartlets can be made in minutes.
The flavour combinations in these appetisers are devastatingly delicious – the salty, smoky salmon combined with the smooth, lemon-infused cream cheese is heavenly.
And the sprinkle of sharp-tasting capers and fresh dill rounds out the flavours captured in these bite-sized snacks beautifully.
These Smoked Salmon Tartlets are loved by my family and are always a hit at parties and events.
Ingredients for Smoked Salmon Tartlets
The ingredients you'll need are:
- cream cheese
- lemon juice
- mustard (dijon or seeded or mix of both)
- frozen puff pastry
- smoked salmon
- fresh dill (you can substitute dried dill, but use a little less)
- baby capers (these are tiny flower buds in brine, usually sold in a jar next to the olives and pickles at the supermarket).
That's it! Pretty simple stuff.
The ingredient measurements can be found in the recipe card at the end of this post.
How to make Smoked Salmon Tartlets
Making the puff pastry tartlet cases
Start by pre-heating the oven to 210 degrees celsius / 410 degrees fahrenheit.
Also prepare by lining two baking trays with baking paper.
Thaw the puff pastry and cut out 24 circles using a 6cm round cutter.
Place the pastry circles onto the lined baking trays and bake in your pre-heated oven for 5 minutes.
Remove the trays from oven and flatten each circle with the back of a metal spoon. The pastry will have puffed up but you want to create little shells that will hold the filling.
Return trays to the oven and cook for another 5 minutes.
Allow to cool.
TIP: While the tartlet cases are baking, you can go ahead and prepare the cream cheese mix.
Assembling the Smoked Salmon Tartlets
Make the cream cheese mix by whisking the cream cheese, lemon juice and mustard together until smooth.
Once the pastry circles have cooled a little, place a dob of the cream cheese mixture on each circle.
Tear or cut smoked salmon into pieces and place a folded piece of salmon on top of the cream cheese mixture.
Garnish with a few capers and a tiny piece of dill.
Place in fridge until you're ready to serve.
Serving and enjoying your Smoked Salmon Tartlets
These Smoked Salmon and Dill Tartlets can be served as hors d'oeuvres, appetisers or you could even plate some up with a salad for a light lunch.
They are perfect washed down with something fruity and sparkling.
This recipe makes 24 tartlets – and they disappear fast, so you may want to multiply the ingredient quantities for parties.
Recipe FAQs
Q. Can I make these up the day before?
If preparing the day before, store the puffy pastry tarts in an airtight container and the cream cheese mix, unopened salmon and garnishes in the fridge and wait to assemble the Smoked Salmon Tartlets on the day you intend to serve the tartlets.
Q. How do I store these Smoked Salmon Tartlets?
Store in the fridge until you are ready to serve.
Q. Do you have any other party food recipes?
You can find plenty more snack food recipes, Christmas recipes, Kids Party Food and Dessert recipes.
Smoked Salmon Tartlets
Ingredients
- 140 grams cream cheese
- 1 tablespoon lemon juice
- 2 teaspoons mustard (dijon or seeded or mix of both)
- 2 sheets frozen puff pastry
- 50 grams smoked salmon
- 1 sprig fresh dill
- 1 tablespoon baby capers
Instructions
- Pre-heat oven to 210 degrees celsius / 410 degrees fahrenheit.
- Line two baking trays with baking paper.
- Whisk cream cheese, lemon juice and mustard together until smooth. Set aside.
- Thaw puff pastry and cut out 24 circles using a 6cm round cutter.
- Place pastry circles onto lined baking trays and bake in pre-heated oven for 5 minutes.
- Remove trays from oven and flatten each circle with the back of a metal spoon. Return trays to oven and cook for another 5 minutes.
- Once pastry circles have cooled a little, place a dob of the cream cheese mixture on each circle.
- Tear smoked salmon into pieces and place a folded piece of salmon on top of cream cheese mixture. Garnish with a few capers and a tiny piece of dill.
- Place in fridge until you're ready to serve.
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