Home
Magazines & Cookbooks Newsletters Pillsbury Store
Recipes Products Bake-Off Contest Doughboy Fun Coupons Community My Pillsbury
Home> Recipes> Salmon Pecan-Crusted Tartlets

Salmon Pecan-Crusted Tartlets

Salmon Pecan-Crusted Tartlets
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks

Convenient Pillsbury® refrigerated pie crust makes easy, elegant salmon-filled appetizers that are perfect for any occasion.

Prep Time:
30 Min
Total Time:
1 Hr
Makes:
20 tartlets
Pillsbury Bake-Off
Evelyn Henderson
Roseville, CA
Bake-Off® Contest 44, 2010
You must be logged in to rate a recipe
Log In / Register
No thanks
full starfull starfull starfull starhalf star
(93)
Rate It
(25)
Review It
Would you make it again?  yes | no
84% of people say yes.
You must be logged in to recommend a recipe
Log In / Register
No thanks

You may also enjoy:

Salmon Crostini
Salmon Crostini
Creamy Smoked Salmon Cups
Creamy Smoked Salmon Cups
Asian Crab Mini Quiches
Asian Crab Mini Quiches
INGREDIENTS
1can (6 oz) premium skinless boneless pink salmon, drained
1/4cup finely chopped dill pickle
1tablespoon finely chopped onion
1/3cup mayonnaise or salad dressing
1/2cup shredded mild Cheddar cheese (2 oz)
1tablespoon lemon juice
1/2teaspoon dried dill weed
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3cup Fisher® Chef’s Naturals® Pecan Cookie Pieces or Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
1package (3 oz) cream cheese, softened
1dill weed sprig
2lemon wedges
DIRECTIONS
1.In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
2.Heat oven to 400°F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
3.Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
4.Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.
Bake-Off is a registered trademark of General Mills ©2010
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820

To learn more about Pillsbury baking products, visit PillsburyBaking.com

Bake-Off is a registered trademark of General Mills © 2010
Portions of content provided by Pillsbury Store powered by Cooking.com
Visit Pillsbury Canada at EverydayCelebrations.ca / Visitez Pillsbury Canada a CelebrerLeQuotidien.ca

Easy Recipes at Tablespoon.com

Contact Us | Privacy Policy | Terms of Use | Community Agreement | Site Map | Add Pillsbury RSS Add Pillsbury RSS