My newest recipe obsession: Smoked Salmon, Dill, and Horseradish Tartlets for their perfectly baked crusts with salty, smoky, herby, and slightly spicy eggy filling.
I’m not even gonna pretend like I didn’t eat all of these myself. I know you guys look forward to my entertainment for a few paragraphs before I get all serious about the food, but forget it. Smoked Salmon, Dill, and Horseradish Tartlets deserve top priority. The perfectly cooked crust, the salty, smoky, herby, and slightly spicy eggy filling. Oh. My. Gawh.
Smoked salmon is delicious and we all know this and can agree. Side note: One of my favorite breakfasts is from a place around the corner that scrambles egg whites with smoked salmon, capers, and cream cheese, and I’m going to recreate that soon. Yes, for sure.
But the thing about Smoked Salmon, Dill, and Horseradish Tartlets is that even if you left out the smoked salmon — first of all, we’d have to rename them and second of all, who would leave smoked salmon out of anything? But even if you left out the smoked salmon, that egg part, with the bright dill, almost Dijon flavor (where does that come from? the horseradish, I guess?), plus that flaky-yet-chewy-at-the-same-time crust?… that’s totally doing it for me. I’ve found my spirit
animal food. And it is a Smoked Salmon, Dill, and Horseradish Tartlet. The end.
Okay, so fast forward to present day. That above was written one or two days after I made and froze the tartlets. Of course, I ate the very first one fresh. And then I set one aside for my chef friend. But I froze the rest because I also made two other recipes on that very same day and OH THE FOOD – my fridge was full and I knew these tartlets would freeze well. They did freeze well, but you wanna know what else they did? They unfroze well. Even with cider-spiked pork tenderloin and flaky fisherman’s pie in my fridge, my stomach was insatiable for Smoked Salmon Tartlets.
Reading this now… looking at the pictures… my stomach is growling, my hands are shaking, my mouth is watering. And there’s nothing to be done except make up another batch of these precious little breakfast, lunch, snack, brunch things and eat them all over again.
Smoked Salmon, Dill, and Horseradish Tartlets
Smoked Salmon, Dill, and Horseradish Tartlets combine a perfectly cooked crust with salty, smoky, slightly spicy, herby, eggy filling. Adapted from Irish Pub Cooking.
- 2 Pillsbury Refrigerated Pie Crusts
- 1/2 cup + 2 tablespoons sour cream
- 1 ½ teaspoons creamed horseradish
- 1 teaspoon lemon juice
- 1 ½ teaspoons capers chopped
- 4 egg yolks
- 8 ounces smoked salmon chopped
- ¼ cup fresh dill plus more for garnish
- salt and pepper to taste
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.
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