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
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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.
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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.
