Saturday night, I needed an appetizer that would be quick to put together after spending the day on the farm for my daughter’s horseback riding birthday party. Tired from party planning, entertaining 15 4 year olds and unwrapping and playing with presents, we were headed to a friend’s house for dinner. I needed an appetizer that would be quick, yummy and good. I recently came across this recipe for Smoked Salmon Tarts that I had been wanting to try out and this perfect opportunity presented itself. It goes wonderful with champagne so we brought a bottle of Cava to accompany it.
Recipe: Easy Appetizer – Smoked Salmon TartsRecipe Adapted From Chat n’Chow
- 1 sheet Pepperidge Farm Puff Pastry dough – thawed
- 4 oz. Smoked Salmon
- 3 Shallots – thinly sliced
- 2 Tbs Unsalted Butter
- 9 small Dill Sprigs
- 8 oz. Sour Cream
- 1 Tbs Horseradish
- 1 Tbs Capers
- 1 Tbs Fresh Dill – finely chopped
- Zest of 1 Lemon
- Sea Salt – to taste
- Freshly Ground Black Pepper – to taste
- Heat butter in a heavy bottomed saute pan and fry shallots until brown and crispy. Set aside.
- Combine sour cream, horseradish, capers, dill, lemon zest, sea salt and pepper in a small bowl. Set aside in the refrigerator.
- Cut puff pastry dough along the fold lines into 3 long strips. Cut again dividing each strip into 3 equal parts. You will be left with 9 squares.
- Cut off 1/4 inch strip from each side of a square. Moisten the perimeter of the square to use as “glue” and attach the strips you cut off to form walls around all 4 sides. Pressing down gently. Repeat with the remaining squares.
- Bake squares in the oven according to package directions. Let cool.
- Fill each square with sour cream mixture.
- Top with a slice of smoked salmon folded attractively on top.
- Garnish with fried shallots and fresh dill sprigs.
Meal type: hors d’oerves