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Mini salmon tarts

Appetizers Fish dishes 90 min Medium 15 wyświetleń ~60.65 PLN - (0)
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Description

Delicate, small tartlets with a crumbly base and creamy cheese filling, decorated with smoked salmon and fresh dill. This elegant appetizer is perfect for New Year's Eve 2025 — they are served cold, are aesthetically pleasing, and easy to eat as finger food. The base is buttery and crumbly, pleasantly contrasting with the velvety cheese with a hint of lemon's tartness, while the smoked salmon adds a bold, oceanic flavor. Visually appealing with pink slices of salmon, green sprigs of dill, and optional capers — they are suitable as an elegant appetizer for parties and banquets.

Składniki (13)

Servings:
12
  • Wheat flour 250 g
  • Butter 125 g
  • Egg 1 szt.
  • Cold water 30 ml
  • Cream cheese (e.g. Philadelphia type) 200 g
  • Sour cream 18% 100 g
  • Fresh dill 0.3 pęczków
  • Lemon juice 20 ml
  • Smoked salmon 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Capers 30 g
  • Red onion (optional) 30 g
💰 Szacowany koszt dania: ~60.65 PLN (5.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare your workspace: a pastry board or a large bowl, a grater for butter (optional), cold butter, and sifted flour. In a large bowl, add 250 g of all-purpose flour and 3 g of salt. Cut 125 g of cold butter into small pieces (cubes about 1 cm). Add the butter cubes to the flour.

Ingredients: Wheat flour, Butter, Salt
Use a large, cool bowl or countertop. The best tool: a butter cutter or spatula. The butter must be cold — take it out of the fridge just before cutting, so the dough remains flaky.
2

Rub the butter into the flour with your fingers (as if you were 'rubbing' the butter into the flour) or use a pastry cutter until the mixture resembles coarse crumbs — small pea-sized lumps of butter should be visible. This will take 2–4 minutes by hand.

Ingredients: Wheat flour, Butter
Use a chef's knife or a chopper if you don't want to use your hands. Do not warm the butter with your hands — work quickly. The lumps of butter in the dough create flakiness after baking.
3

Add 60 g of egg (1 egg) beaten with a fork and 30 ml of cold water. Quickly mix with a wooden spoon or spatula, then press with your hand to start bringing the ingredients together. If the dough is too crumbly and doesn't hold together, add another 1–2 teaspoons (5–10 ml) of water, but no more.

Ingredients: Egg, Cold water, Wheat flour, Butter
Use a wooden spoon or a manual spatula. Do not mix for too long — the ingredients should combine, but do not knead like yeast dough; longer mixing will cause gluten to develop and a tough bottom.
4

Gather the dough into a ball, flatten it into a disk about 2 cm thick, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes. Chilling makes rolling easier and prevents the dough from shrinking while baking.

Ingredients: Wheat flour, Butter, Egg
Use foil or a bowl with a lid. A plate in the fridge or a shelf at a constant temperature. Do not crumble the cake too much — it should be a smooth disk.

Baking (bases)

5

Preheat the oven to 180°C (option: fan 170°C). Take the chilled dough and roll it out on a floured surface to a thickness of about 2–3 mm. Use a round cutter (diameter about 6 cm) or a glass to cut out 12 circles. Gently press each circle into the mini tartlet mold, pressing the sides and bottom to eliminate air bubbles. Trim the excess edge.

Ingredients: Wheat flour, Butter, Egg
Best tools: rolling pin, tartlet molds with a diameter of 6 cm (12 pcs). If you don't have molds, you can use a muffin tin, but remember to grease it well.
6

To prevent the bottoms from puffing up, prick each bottom with a fork several times (this is called docking). Place in the refrigerator for 10 minutes so the bases retain their shape. Then remove, line with baking paper, and fill with baking weights (e.g., ceramic balls or dry peas/rice). Bake in the preheated oven for 12–15 minutes, until the edges start to lightly brown. After this time, carefully remove the weights and paper (be careful of the hot peas/rice) and return to the oven for another 6–8 minutes, until the bottoms are golden-brown and crisp.

Ingredients: Wheat flour, Butter, Egg
Use baking weights or dry beans in paper pouches. You can bake in batches; the baking time depends on the oven — the bases are ready when the edges are golden and the bottom is springy to the touch.

Filling

7

Prepare the cream: place 200 g of cream cheese and 100 g of sour cream in a bowl. Squeeze in 20 ml of lemon juice and add 10 g of finely chopped dill. Season to taste with a pinch (1 g) of black pepper and possibly a very small pinch of salt (remember that salmon and any capers are salty). Stir with a wooden spoon or spatula until the mixture becomes smooth and uniform — about 1–2 minutes.

Ingredients: Cream cheese (e.g. Philadelphia type), Sour cream 18%, Lemon juice, Fresh dill, Black pepper
Use a small bowl and a spoon or whisk. If the cheese is very hard, take it out a few minutes before mixing to make it easier to combine. Taste the cream before filling the tartlets.
8

Transfer the cream to a piping bag with a smooth tip (or use a teaspoon). If you don't have a piping bag, use a teaspoon and apply the cream with the spoon. Fill the cooled bases evenly, leaving a small indentation in the center for the slices of salmon.

Ingredients: Cream cheese (e.g. Philadelphia type), Sour cream 18%
A piping bag speeds up and standardizes the work. The filling should not be too runny — if it is loose, place the cream in the fridge for 10 minutes to thicken.

Assembly

9

Prepare the salmon: lay the slices on a board and cut them into strips about 1.5–2 cm wide. On each tartlet, place 1–2 strips of salmon, forming a delicate rose or folding them. You can also wrap a strip around a small teaspoon and then remove it, creating a rosette.

Ingredients: Smoked salmon
Use a sharp knife for the salmon. If you want roses, roll the strip of salmon from the inside out. Work gently so the slices don't fall apart.
10

Add decorations: on top of each tartlet, place dill leaves, lightly drizzle with lemon zest (if desired), optionally add 1–2 capers and a thin strip of red onion (if using). Serve chilled or at room temperature — best within 2 hours of assembly to keep the pastry crisp.

Ingredients: Fresh dill, Capers, Red onion (optional), Smoked salmon
Additionally, you can add capers and red onion to enhance the flavor and texture. Use a fine grater to make thin lemon zest for decoration.

Serving

11

Arrange the tartlets on a platter. You can decorate the plate with additional sprigs of dill and lemon slices. Serve as finger food appetizers at parties; guests should pick them up with a fork or their fingers.

Ingredients: Fresh dill, Smoked salmon
The best tray: a flat platter in a neutral color to highlight the colors of the tartlets. Serve with extra lemon slices on the side.

Fun Fact

💡

Tartlets as a form of small tarts come from traditional French tarts — mini versions that are perfect for cocktail parties, as they combine the textures of crumbly bases and creamy fillings.

Best for

Sylwester 2025 przyjęcie koktajlowe uroczyste spotkanie

Tips

🍽️ Serving

Serve the tartlets cold or at room temperature. Arrange them just before the gathering to keep the bases crisp. You can prepare the bases a day in advance and store them in an airtight container, while the filling and decorations can be made on the day of serving.

🥡 Storage

Store the tartlets in the refrigerator for up to 24 hours in an airtight container. If you prepare the bases a day in advance, keep them separate from the cream. Combining the cream with the pastry will cause the bases to soften after a few hours. To reheat the dry bases, use the oven at 150°C for 5–7 minutes; do not reheat them with the cream.

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