Salmon and Goat Cheese Tartlets
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
30 Minutes -
Cook Time
12 Minutes -
Servings
10
Ingredients
- 30 mini phyllo shells
- 2 ounces spinach
- 2 ounces smoked salmon, torn into pieces
- 2 ounces goat cheese, crumbled
- 2 tablespoons fresh dill, chopped
- ½ cup Hiland Dairy Heavy Whipping Cream
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Directions
- Preheat oven to 375°F.
- Bring a pot of water to boil. Transfer the spinach to the boiling water and cook for 1 minute. Drain the spinach and rinse under cold running water. Thoroughly squeeze out any excess liquid and roughly chop.
- Line each phyllo cup with spinach and smoked salmon pieces. Add crumbled goat cheese and a sprinkle of dill.
- Whisk together the egg, heavy cream, salt and garlic powder in a small bowl.
- Pour the egg mixture over the phyllo cups. Each cup should be just barely full.
- Cook the salmon tartlets for 12 minutes. Allow to cool for 10 minutes before serving.
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