This recipe is perfect if you have some salmon left over from a grilled or baked dish, and makes an appetizer that really packs a flavor punch, while being healthy and natural.
Makes 24 tarts.
Takes 25 to 30 minutes start to finish.
6 to 8 oz of salmon cut into approx. ¾ inch by ¾ morsels
1 medium-sized onion diced
1 lemon, zested and juice squeezed.
1 lb cream cheese crumbled
1 oz of capers (approx. 30)
2 tablespoons olive oil
1 tablespoon of finely chopped fresh dill or other favorite herb. (Reserve several srigs to use as garnish)
Dash of sea salt and coarse ground black pepper to taste
Pie dough of your choice. (There are some GREAT frozen pie doughs at your favorite grocers that can be rolled out just like homemade OR my wife will occasionally substitute store bought filo dough in this recipe.)
1. Set aside ½ of the salmon morsels to hand place in the top of each tart.
2. Put a fry pan on your stove at medium heat with your olive oil in it. Add your diced onions and cook until browned & caramelized. You can add balsamic vinegar (1 tsp) if you want a sweet savory flavor to them.
3. Combine these and all other ingredients except pie dough together in a mixing bowl and mix with a spoon until creamy.
4. Roll out dough until thin and cut approx 3 inch circles. (A biscuit cutter works well)
5. Place the rounds in a muffin tin, making sure they are well-formed to the opening.
6. Spoon portions of the salmon mixture in the tart cups and top with the reserved small chunks of salmon.
7. Bake for 25 minutes at 350 degrees and top with fresh herb sprigs and/or sour cream.