Friday, February 21, 2020

Smoked Salmon Tarts for #FishFridayFoodies

It's time for our Fish Friday Foodies event of the month.  This month Karen of Karen's Kitchen Stories is our hostess and she suggested Pies.   And of course, since it's Fish Friday Foodies time, it also means it has to have seafood in it.
I have to admit to being somewhat relieved that she didn't want us to make any kind of bread, cause she's the Queen when it comes to making different kinds of bread.

Smoked Salmon Tart

Well, I'm really not to fond of fish pie, just not my thing, but I do love smoked salmon and started brainstorming ideas, and googling and looked at a lot of recipes online.  I had made a Savory Salmon Cheesecake for another blogging event a couple of years ago, and didn't want to copy it. However, I usually keep at least one pouch, if not more of Smoked Salmon in the pantry.  They come in so handy. 
 I did go to several sites for inspiration and took a little from this one, and a little from that one, and a touch from a third.

Then I blended a little from each of them, but made it my own.  I served slices of the tarts at a party, and they disappeared in short order.

I served the slices with various options of topping the Salmon Tart slices.  I offered Crème fraîche, Capers, finely diced Shallot and a concoction I came up with, heavy cream blended with Quince and Pomegranate Balsamic Vinegar and chopped chives.  I made enough of that so I can have some on a salad. 

I had fun.

If I can't have fun in the kitchen, I don't want to play.

Fish Friday Foodies is a fantastic group of bloggers who joins Wendy each month in sharing Fish/Seafood recipes based on a theme chosen by one of the members.  I've gotten such great ideas and recipes thanks to all the other bloggers, and have shared a few recipes along the way as well.
 If you are a blogger and would like to join in the fun you can email her at and she'll send you out an invite.  Although you are also welcome to just check out the bloggers who share their great recipes as well.

Smoked Salmon Tarts

Yield: 4- 4 inch tarts, cut into 4 slices each or one 8 inch tart
prep time: 15 Mcook time: 30 Mtotal time: 45 M
These are a lovely appetizer or starter to a meal, although they also sub as a light lunch, served alongside a salad.


How to cook Smoked Salmon Tarts

  1. Mix the cheese and flour together, cut the cream cheese and butter into the flour mixture, until it resembles a coarse meal.  Mound the mixture in the bowl and add the cream,  forming it into a ball. Add more cream if  needed, making sure not to 'work' the dough too much.   Divide the dough into fourths, rolling each piece out large enough to fit into the tart pans with removable bottoms and pat into place.  Cut the excess dough off level with the top of the pans.
  1. Whisk the egg and cream together, add the pepper, capers, and shallots and mix.   Flake the salmon up, mix into the filling.   Divide the filling into fourths, and distribute evenly in between the tart pans.  
  2. Bake at 350 for 30 minutes.
  1. After the tarts have cooled, remove them from the tart pans, and sprinkle with the chives. 
  2. Serve with some Creme Fraiche, finely minced shallots, Chives, and capers for topping.  Let the guests top their slices as they wish.
Created using The Recipes Generator

Check out the rest of the great dishes my fellow bloggers came up with.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. These would be a hit when my kids come over- they really like this kind of thing and request it.

    1. I've never been too fond of seafood pies, but have to admit that this recipe hit my taste buds just right. I'll be making it again for friends.

  2. This looks good... a great pie 3.14etc recipe for Pi Day. I love smoked salmon, too.

    1. Gosh I thought pi day was next month, oh well, this works well no matter what the designated day is. I know my friends ate it all when I shared it. What's not to like about smoked salmon?

  3. What a beautiful party idea - I love the topping station you created so everyone could customize!

    1. Thanks, it was fun watching people 'top' their slices to their tastes. Didn't take long for the plate to empty.

  4. I have made smoked salmon quiche before and was so pleased. I am going to make it again using this recipe. Sounds amazing.

    1. I made a smoked salmon quiche awhile back for Fish Friday Foodies, and it was good, but this one took no time at all to whip up and I got a thumbs up from all but one person. She doesn't like fish. Her loss.

  5. What a cool recipe and set up! And regarding the bread, now you have me plotting my next hosting.... how can I incorporate bread with fish.... pizza!!

    1. Gee thanks, now I have to go and practice bread, sigh. I enjoy the challenges here.


I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.