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Salad in a Tartlet with red fish, cheese and cucumber

Smoked Salmon Tartlets with Cheese and Cucumber

This is the kind of appetizer that's a guaranteed hit at a buffet or a party at home. Fish-filled tartlets are always delicious, satisfying, and quick to make, and it hardly matters what you pair the salmon with — smoked salmon tartlets are a winner for any occasion. And why save them for a special event? A lazy Sunday, an ordinary weeknight — your family always appreciates something a little special, so treat them to these little bites!

wella

Recipe author

Salad in a Tartlet with red fish, cheese and cucumber

Composition / ingredients

Servings:

Smoked salmon

200

Eggs

Cucumber

Cream cheese

100

Ready-made tartlet shells

Fresh herbs

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 12 g

Fats 42 % 20 g

Carbohydrates 33 % 16 g

270 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Pop the cheese in the freezer (it grates much more easily when firm) and set the eggs to boil.
Step 2:

Once the eggs and cheese have cooled, start cutting the ingredients. First up, the lightly salted salmon. Cut it into small cubes, setting aside a little to garnish the tartlets.
Step 3:

Drop the salmon into the bowl you'll be mixing this delicious filling in.
Step 4:

Once the eggs are cold, peel and grate them. If you prefer, you can chop them very finely instead.
Step 5:

Add them to the bowl too.
Step 6:

Cream cheese is hard to chop finely, so take it out of the package and grate it.
Step 7:

Add the grated cheese to the rest of the ingredients. Now all that's left is the cucumber. What shape? Up to you — I chose to chop it finely.
Step 8:

Add the cucumber to the bowl and finish up by chopping the herbs. I used dill. I went light on it on purpose, so it wouldn't overpower the flavor or the look of the salmon — dill is bold enough to take over the whole dish if you let it!
Step 9:

Gather everything in the bowl, mix it all together, and add the sour cream. Don't add too much, or it'll overwhelm everything else. Stir well, and the filling is ready.
Step 10:

Get the tartlet shells ready.
Step 11:

Spoon the filling into them and garnish however you like — strips of salmon, a few herbs, and so on.

A few extra tips: fine or medium grater for the cheese and eggs? It depends on the size of your tartlet shells — go fine for miniature ones, and for larger shells you can even use a small dice. The recipe says to boil eggs but only lists one; it's smart to cook 2–3 just in case one turns out bad. Use thin, fresh tartlet shells so they bite easily. You can bake your own or buy them — just check the date on store-bought ones! If your shells are a bit dry or thick, steam them or soften them some other way before filling. The cheese and fish are on the salty side, so feel free to double the cucumber and eggs. You can swap the sour cream for mayonnaise, but that will make the appetizer richer and sharper.