Why You’ll Love This Recipe
- Elegant Presentation: Individual tartlets make for an impressive and refined appetizer.
- Balanced Flavors: The combination of smoky, spicy, and fresh elements creates a harmonious taste experience.
- Make-Ahead Friendly: Both the tart shells and the filling can be prepared in advance, simplifying your event planning.
- Versatile Serving: These tartlets are suitable for various occasions, from formal gatherings to casual get-togethers.
Ingredients
For the Pastry Shells:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1-2 tablespoons cold water
For the Filling:
- 1/2 cup crème fraîche (or 1/4 cup sour cream plus 1/4 cup heavy cream)
- 1 teaspoon prepared horseradish
- 1/2 teaspoon lemon juice
- 1 teaspoon capers, smashed
- 3 egg yolks, whisked
- 8 ounces smoked salmon fillets, cut into chunks
- 1/3 cup chopped fresh dill, plus a few sprigs for garnish
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Pastry Shells:
- In a food processor, combine the flour and salt.
- Add the cold butter and pulse until the mixture resembles fine breadcrumbs.
- Gradually add cold water, one tablespoon at a time, pulsing until the dough just comes together.
- Divide the dough into four equal pieces, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Lightly spray four 4.5-inch tartlet pans with oil.
- On a lightly floured surface, roll out each dough disk between two sheets of parchment paper to fit the tartlet pans.
- Press the dough into the pans, trim excess, and refrigerate for another 30 minutes.
- Line each tart shell with parchment paper, fill with pie weights, and bake for 10-20 minutes until golden.
- Remove the weights and parchment, and let the shells cool.
-
Prepare the Filling:
- In a medium bowl, mix together the crème fraîche, horseradish, lemon juice, and smashed capers.
- Add the whisked egg yolks, smoked salmon chunks, chopped dill, salt, and pepper.
- Gently mix to combine, being careful not to break up the salmon too much.
-
Assemble and Bake:
- Preheat the oven to 400°F (200°C).
- Divide the filling evenly among the cooled tart shells.
- Place the tartlets on a baking sheet and bake for 10-15 minutes, until the filling is set.
- Let the tartlets cool for about 5 minutes before serving.
- Garnish with additional dill sprigs.
Servings and Timing
- Servings: This recipe yields 4 tartlets.
- Prep Time: Approximately 45 minutes (plus chilling time).
- Cook Time: About 30-35 minutes.
Variations
- Smoked Salmon Alternatives: Try using smoked trout or a combination of smoked salmon and smoked mackerel for a different flavor profile.
- Dairy Options: For a lighter version, substitute the crème fraîche with Greek yogurt.
- Herb Enhancements: Incorporate other fresh herbs like tarragon or chives to complement the dill.
- Vegetarian Version: Replace the smoked salmon with sautéed mushrooms and spinach for a vegetarian alternative.
Storage/Reheating
- Storage: Store any leftover tartlets in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a preheated oven at 300°F (150°C) for about 10 minutes, or until warmed through.
FAQs
Can I use store-bought tart shells?
Yes, using pre-made tart shells can save time. Ensure they are of good quality for the best results.
Is it necessary to pre-bake the tart shells?
Yes, pre-baking (blind baking) ensures the crusts are fully cooked and prevents sogginess.
Can I prepare the tart shells ahead of time?
Absolutely. The baked tart shells can be stored in an airtight container at room temperature for up to 2 days before filling.
Can I freeze the tart shells?
Yes, once baked and cooled, you can freeze the tart shells for up to 2 months. Just be sure to wrap them tightly to avoid freezer burn.
Can I make the filling in advance?
Yes, the filling can be prepared a day ahead and stored in the refrigerator. Just make sure to stir it well before filling the tart shells.
Can I use a different type of fish for the tartlets?
Yes, you can substitute the smoked salmon with other smoked or cured fish like trout or even a mild smoked white fish.
Can I skip the horseradish in the filling?
Yes, if you prefer a milder flavor, you can skip the horseradish or reduce the amount to taste.
How do I prevent the tart shells from becoming soggy?
Pre-baking the shells helps prevent sogginess. Additionally, make sure the filling isn’t too wet when added to the tart shells.
How do I know when the tartlets are done baking?
The tartlets are done when the filling has set and no longer jiggles. They should be slightly golden on top.
Can I double this recipe for a larger crowd?
Yes, you can easily double or even triple the recipe to make more tartlets, just adjust the baking time and pans accordingly.
Conclusion
These Smoked Salmon, Dill, and Horseradish Tartlets are the perfect combination of elegance, flavor, and versatility. Whether you’re preparing them for a formal event or a casual gathering, they are sure to impress. With a rich filling of smoked salmon, tangy horseradish, and fresh dill, all wrapped in a flaky pastry shell, these tartlets offer a delightful balance of flavors. Easy to make ahead and serve, they are a must-try appetizer for your next celebration or dinner party!
Smoked Salmon, Dill, and Horseradish Tartlets
- Prep Time: 45 minutes (plus chilling time)
- Cook Time: 30-35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 tartlets
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Description
These Smoked Salmon, Dill, and Horseradish Tartlets are an elegant and flavorful appetizer, perfect for special occasions. The smoky richness of smoked salmon combined with the tangy heat of horseradish and the fresh brightness of dill creates a harmonious flavor profile, all encased in a buttery, flaky pastry shell. With easy make-ahead options, these tartlets are an impressive and versatile choice for your next gathering, whether casual or formal.
Ingredients
For the Pastry Shells:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1–2 tablespoons cold water
For the Filling:
- 1/2 cup crème fraîche (or 1/4 cup sour cream plus 1/4 cup heavy cream)
- 1 teaspoon prepared horseradish
- 1/2 teaspoon lemon juice
- 1 teaspoon capers, smashed
- 3 egg yolks, whisked
- 8 ounces smoked salmon fillets, cut into chunks
- 1/3 cup chopped fresh dill, plus a few sprigs for garnish
- Salt and freshly ground black pepper, to taste
Instructions
-
Prepare the Pastry Shells:
- In a food processor, combine flour and salt. Add cold butter and pulse until the mixture resembles fine breadcrumbs.
- Gradually add cold water, one tablespoon at a time, pulsing until the dough just comes together.
- Divide dough into four equal pieces, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Lightly spray four 4.5-inch tartlet pans with oil.
- Roll out each dough disk between two sheets of parchment paper and press into tartlet pans. Refrigerate for another 30 minutes.
- Line each tart shell with parchment paper, fill with pie weights, and bake for 10-20 minutes until golden. Remove weights and parchment, and let shells cool.
-
Prepare the Filling:
- In a medium bowl, mix together crème fraîche, horseradish, lemon juice, and smashed capers.
- Add whisked egg yolks, smoked salmon chunks, chopped dill, salt, and pepper. Gently mix to combine.
-
Assemble and Bake:
- Preheat the oven to 400°F (200°C). Divide the filling evenly among the cooled tart shells.
- Place the tartlets on a baking sheet and bake for 10-15 minutes, until the filling is set.
- Let the tartlets cool for about 5 minutes before serving and garnish with additional dill sprigs.
Notes
- For a lighter version, substitute crème fraîche with Greek yogurt.
- To change the flavor, try smoked trout or a mix of smoked mackerel and salmon.
- These tartlets can be made with sautéed mushrooms and spinach for a vegetarian version.
