Unbaked pie dough makes easy, elegant, salmon-filled appetizers with this salmon appetizer recipe that are perfect for any occasion. This took top honors at the 44th Pillsbury Bake-Off in the Entertaining Appetizers category, from Evelyn Henderson of Roseville, California.
Prep Time: 30 minutes
Start to Finish: 1 hour
1 can (6 ounces) 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
1 tablespoon lemon juice
1⁄2 teaspoon dried dill weed
1 unbaked pie crust
1⁄3 cup pecans, finely chopped, divided
1 package (3 ounces) cream cheese, softened, divided
1 dill weed sprig
2 lemon wedges
In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1⁄2 teaspoon dill weed. Refrigerate.
Heat oven to 400°F.
On work surface, unroll 1 pie crust. Sprinkle half 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.
Spoon 1 teaspoon cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on top of cream cheese in each cup.
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 platter with dill weed sprig and lemon wedges. Serve warm. Yields 20 tartlets.
1 Serving: Calories 160 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 200mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 0g); Protein 2g / Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 0% / Exchanges: 1⁄2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1⁄2 Fat / Carbohydrate Choices: 1⁄2