Salmon Pecan-Crusted Tartlets Recipe

Name: Salmon Pecan-Crusted Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) canpremium boneless skinless pink salmon, drained; ¼ cup finely chopped dill pickle (I forgot to buy so we subbed with dill relish); 1 tablespoon finely chopped onions or 1 tablespoon grated onion; ⅓ cup mayonnaise or ⅓ cup salad dressing; ½ cup shredded mild cheddar cheese (2 oz) or ½ cup sharp cheddar cheese; 1 tablespoon lemon juice; ½ teaspoon dried dill weed; 1 box pillsbury refrigerated pie crust, softened as directed on box; ⅓ cup fisher chef's naturals pecan pieces or ⅓ cup Fisher Chef's Naturals Chopped Pecans, finely chopped; 1 (3 ounce) package cream cheese, softened; 1 dill weed, sprig; 2 lemon wedges

Servings: persons

1 (6 ounce) canpremium boneless skinless pink salmon, drained
¼ cup finely chopped dill pickle (I forgot to buy so we subbed with dill relish)
1 tablespoon finely chopped onions or 1 tablespoon grated onion
⅓ cup mayonnaise or ⅓ cup salad dressing
½ cup shredded mild cheddar cheese (2 oz) or ½ cup sharp cheddar cheese
1 tablespoon lemon juice
½ teaspoon dried dill weed
1 box pillsbury refrigerated pie crust, softened as directed on box
⅓ cup fisher chef's naturals pecan pieces or ⅓ cup Fisher Chef's Naturals Chopped Pecans, finely chopped
1 (3 ounce) package cream cheese, softened
1 dill weed, sprig
2 lemon wedges

1
In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed; refrigerate.
2
Heat oven to 400F
3
On work surface, unroll 1 pie crust & sprinkle half of the pecans over crust; gently press into crust.
4
Cut with 3-inch round cookie cutter into 10 rounds.
5
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.
6
Spoon 1 teaspoon of the cream cheese into bottom of each cup.
7
Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
8
Bake 12 to 18 minutes or until crust is golden brown.
9
Cool in pan on cooling rack 5 minutes.
10
Remove from pan to serving platter; cool 5 minutes.
11
Garnish with dill weed sprig and lemon wedges.
12
Serve warm.
13
E N J O Y !

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (6 ounce) canpremium boneless skinless pink salmon, drained, ¼ cup finely chopped dill pickle (I forgot to buy so we subbed with dill relish), 1 tablespoon finely chopped onions or 1 tablespoon grated onion, ⅓ cup mayonnaise or ⅓ cup salad dressing, and more.

Yes, Salmon Pecan-Crusted Tartlets falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon Pecan-Crusted Tartlets

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