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Salmon Pecan-Crusted Tartlets

Prep 30 min
Total 60 min
Ingredients 12
Servings 18

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

Bake-Off® Contest 44, 2010

Evelyn Henderson

Roseville, California

Ingredients

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

1/4

cup finely chopped dill pickle

tablespoon finely chopped onion

1/3

cup mayonnaise or salad dressing

1/2

cup shredded mild Cheddar cheese (2 oz)

tablespoon lemon juice

1/2

teaspoon dill weed

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/3

cup chopped pecans, finely chopped

package (3 oz) cream cheese, softened

dill weed sprig

lemon wedges

Steps

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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 Facts

Serving Size: 1 Tartlet

Calories: 160
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 4g 21% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 200mg; 9%
Potassium: 40mg; 1%
Total Carbohydrate: 10g; 3%
Dietary Fiber 0g 0% Sugars 0g
Protein: 2g

% Daily Value*:

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