Smoked Salmon, Dill, and Horseradish Tartlets combine a perfectly cooked crust with salty, smoky, slightly spicy, herby, eggy filling. Adapted from Irish Pub Cooking.
Course
Breakfast, Brunch
Cuisine
Irish
Prep Time50minutes
Cook Time25minutes
Total Time1hour15minutes
Servings5tartlets
Calories300kcal
AuthorThe Every Kitchen
Ingredients
2Pillsbury Refrigerated Pie Crusts
1/2cup+ 2 tablespoons sour cream
1 ½teaspoonscreamed horseradish
1teaspoonlemon juice
1 ½teaspoonscaperschopped
4egg yolks
8ouncessmoked salmonchopped
¼cupfresh dillplus more for garnish
salt and pepperto taste
Instructions
Coat 5 4-inch tartlet pans with cooking spray. Unroll each pie crust and cut into thirds. You will have leftover pie dough. (I usually bake this in a single layer on a cookie sheet and eat it with preserves for a snack!) Place a 1/3 pie crust slice into each tartlet pan, pressing well into grooves. Remove any excess crust. Put a piece of parchment in each pan and fill with dry beans. Let chill in the refrigerator for 30 minutes. Preheat oven to 400 degrees F.
Blind bake the tartlet shells for 10 minutes. Carefully remove parchment paper and beans.
Meanwhile, in a medium mixing bowl, combine sour cream, horseradish, lemon juice, and capers. Add egg yolks, salmon, dill, and stir carefully until combined. Divide mixture among tartlet shells and return to the oven for 10-15 more minutes until tartlet centers are only slightly jiggly. Let cool in pans for 5 minutes before serving. Garnish with dill sprigs.