Salmon Pecan-Crusted Tartlets

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

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Servings 18

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( 105 ) Ratings

105 Ratings

5 Stars

4 Stars 11%

3 Stars 10%

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Member Reviews ( 30 )

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Bake-Off® Contest 44, 2010

Evelyn Henderson

Roseville, California

ingredients 12
Prep Time 30 min
Total Time 60 min

Ingredients

1: can (6 oz) premium skinless boneless pink salmon, drained

1/4: cup finely chopped dill pickle

1: tablespoon finely chopped onion

1/3: cup mayonnaise or salad dressing

1/2: cup shredded mild Cheddar cheese (2 oz)

1: tablespoon lemon juice

1/2: teaspoon McCormick® Dill Weed

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/3: cup Fisher® Chef’s Naturals® Pecan Cookie Pieces or Fisher® Chef’s Naturals® Chopped Pecans, finely chopped

1: package (3 oz) cream cheese, softened

1: dill weed sprig

2: lemon wedges

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tartlet

Calories: 160
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 200mg; 200%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

evegene

report Posted May. 13, 2013 2:38 PM

Love these, but the recipe needs to be edited to 20 servings. I also love more nuts in the crust, so 1/3 cup on each crust. Be sure to use a PREMIUM skinless, boneless salmon...it will make all the difference! Don't trouble yourself with turning under the edges of the crust...just ease the round into the muffin cup...use a scalloped edge cookie cutter if you want a little fancier edge.

mynderae

report Posted Dec. 20, 2011 2:14 AM

Would Pillsbury Crescent refrigerated seamless dough sheet cut in small squares instead of pie crust & muffin pans work as well?

mynderae

report Posted Dec. 20, 2011 2:13 AM

Would Pillsbury Crescent refrigerated seamless dough sheet cut in small squares instead of pie crust & muffin pans work as well?

talbotcolleen

report Posted Dec. 26, 2010 3:44 PM

I made this for Xmas yesterday and it was delicious. I used hot and zesty dill just because that's all I had. it received many favourable comments. Easy to make and worth the effort. Will make again.

cucinagal

report Posted Oct. 11, 2010 1:02 PM

have made these four times now, and the last was the best. Used sweet pickles versus dill pickles, plus some extra pickle juice. Really perked up the taste, less fishy. I made half in the small muffins and half in regular size (double batch). The regular size I like better, more filling and less crust. We love them cold. Great at our Navy tailgating party.