Smoked Salmon Tartlets


Salmon Tartlettes On Sunday night, we had dinner with some dear friends we hadn’t seen in a while and it was a fantastic catch up at their new, old home. They love villas with heaps of character and make gorgeous homes wherever they live. I thought this was a great opportunity to make some appetizers that others could taste besides us and I came up with these smoked salmon tartlettes to take with us. I had hoped to find some pastry shells in the supermarket to save time but they only had sweet ones so I bought pastry sheets instead. I know – I should have made the pastry myself and if you want to, I have a good recipe I use here. The filling was delicious and you could mix it up as much as you want. Empty pastry shells are a blank canvas which can be filled with whatever your imagination can create.

This recipe is not low Fodmap.

Smoked Salmon Tartlettes
Prep time
Cook time
Total time
Serves: 24 tartlettes
  • 4 square sheets of short pastry
  • 250g smoked salmon
  • ¼ cup cottage cheese
  • ¼ cup cream cheese
  • 2 tbsp lemon juice
  • 1 tbsp chopped coriander
  • 2 tbsp horseradish
  • 1 tsp smoked paprika
  • Lemon zest
  1. Heat the oven to 350°F/180²C.
  2. Grease a set of muffin tins.
  3. Cut circles out of the pastry the size of your muffins tins.
  4. Place in the tins, prick the bases with a fork and place in the oven for about 10 minutes until cooked.
  5. Meanwhile place the rest of the ingredients into a food processor and process until a smooth paste.
  6. When the tart shells are cool, pipe the salmon mousse into them and garnish with a some lemon zest and a tiny piece of coriander.

Smoked Salmon Tartlettes Here’s what we ate at dinner. So tasty – I loved it all. Thanks, Jan and Brian!

Chicken and potatoes at Jan & Brian's

Roast chicken, tomatoes and potatoes, asparagus and focaccia

Lemon tart Dessert at Jan & Brian's

Lemon tart, vanilla bean ice cream, coconut yoghurt, a big fat strawberry and passionfruit coulis

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    • says

      They would be great at a party. The filling is dead easy but the pastry cases are a bit fiddly because you need so many. That’s where store-bought shells would be great.

    • says

      They are both great cooks. I love dinner parties and yet dislike cocktail parties – all that standing around balancing food and drink, not enjoyable. Now dinner with good friends is another matter entirely.

  1. Eha says

    Great recipe to have in hand with Yuletide guests dropping in at short notice :) ! Fully agree with you re drinks parties: guess both of us have been ‘thru” too many and oft more than one during an evening . . .

    • says

      Yes, one gets a little over certain forms of entertainment and this is the season for them. I have one tonight but I must go. Won’t stay long though.

  2. says

    The nice thing about the prepared pastry sheets is they save a bit of time. Really nice salmon filling – we make a similar recipe that we use as a dip. We should really convert it into a nice appetizer like this. Good stuff – thanks.

    • says

      I actually found some prepared pastry shells a couple of days later so now I know where to get them. The filling would certainly work as a dip.


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