|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|
|1 tbsp all purpose flour|
|1/2 tsp dried dillweed|
|1/4 tsp pepper|
- 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.
- 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.
- Add onions and butter mixture to milk mixture and allow to cool.
- Lightly beat eggs with a wisk. Whisk in flour, dillweed, pepper and green onion tops.
- Break salmon into small pieces and add to egg mixture. Add milk mixture and wisk everything together until the salmon pieces are evenly distributed.
- 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.
- Bake in preheated 375° oven for about 22 to 25 minutes.
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.
© Copyright 2008-2017, Positive Impressions®. All rights reserved.