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INGREDIENTS

24 large or 30 small frozen tart shells
3 large green onions sliced finely, white and green parts separated
1 tbsp butter or margarine
1 can (7.5 oz or 213 grams) salmon
3/4 cup milk (approx. - see cooking instructions)
1/2 tsp finely grated lemon peel
3 eggs
1 tbsp all purpose flour
1/2 tsp dried dillweed
1/4 tsp pepper


COOKING INSTRUCTIONS

  1. Combine white parts of the green onions and butter (or margarine) in a small microwaveable bowl. Microwave uncovered on HIGH for about 1-2 minutes or until tender, stirring once part way through the cooking process.
  2. While onions are cooking, drain salmon juices into a one cup glass measuring cup. Add enough milk to make one cup. Stir in lemon peel and microwave mixture on HIGH for 2-3 minutes or until very warm.
  3. Add onions and butter mixture to milk mixture and allow to cool.
  4. Lightly beat eggs with a wisk. Whisk in flour, dillweed, pepper and green onion tops.
  5. Break salmon into small pieces and add to egg mixture. Add milk mixture and wisk everything together until the salmon pieces are evenly distributed.
  6. Fill each tart shell with 2 tbsp of filling. Stir mixture regularly as you are filling the tart shells to keep the salmon pieces from sinking.
  7. Bake in preheated 375° oven for about 22 to 25 minutes.


NOTES

These little treats always go over well, whatever the occasion. Best served cold to bring out the lemony dill flavour.

Makes 24-30 tarts, depending on tart shell size and/or the amount of salmon mixture you place in each tart.

Any leftover salmon mixture and the finished tarts themselves both freeze very well.




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