Salmon & Fresh Dill Tartlets

Preheat the oven to 375°F and line a baking sheet with aluminum foil. You will need eight 4‑inch removable‑bottom tart pans for this recipe. Pat the salmon dry with paper towels, then season both sides with salt and pepper. Place it on the prepared baking sheet and bake until the internal temperature reaches 145°F. Once cooked, remove the salmon from the oven and set it aside to cool.

Prepare the crust by combining 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until well combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold unsalted butter (8 tablespoons).

Once the butter is cut in, the mixture should look like small pebbles. Stir in 1/3 cup of cold water until everything comes together. The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Flatten the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

In a separate large mixing bowl, combine 1/4 cup of sour cream and 1/4 cup of heavy whipping cream. Using an electric hand mixer, beat the mixture on high speed until it becomes completely smooth and well blended.

Add 1 teaspoon of creamy horseradish sauce to the sour cream mixture, making sure not to use straight horseradish. Stir in 1 teaspoon of lemon juice, 2 teaspoons of chopped capers, and a pinch of salt and pepper, mixing until everything is thoroughly combined and smooth.

Beat the 4 egg yolks in a small bowl until smooth, then pour them into the sour cream mixture. Stir gently until the yolks are fully incorporated and the mixture is evenly blended.

Stir in 1 1/2 tablespoons of freshly chopped dill, mixing it into the filling until it’s evenly distributed. The dill adds a bright herbal note that lifts the richness of the salmon mixture.

Then crumble the salmon into small chunks and add them to the bowl gently stirring.

Preheat the oven to 400°F. Lightly coat the tart pans with nonstick cooking spray, then line one or two baking sheets with aluminum foil. Divide the dough into eight equal portions, roll each piece into a round, and press the dough evenly into the prepared tart pans.

Poke the bottoms of the raw tart crusts with a fork, which helps prevent bubbling as they bake. Arrange the filled tart pans on a baking sheet and transfer them to the oven. Bake for 10 minutes, just until the crusts begin to set and lightly firm up.

Fill each tart shell with the salmon mixture, spreading it evenly to the edges. Return the tart pans to the oven and bake for 10–12 minutes, just until the filling is set. Once baked, remove the tarts from the oven and let them cool for 5 minutes before serving.

Once the tarts are baked, let them cool in their pans for about 10–15 minutes before removing. Finish by garnishing with the remaining fresh dill.

These also can be made ahead of time and easily transported and reheated. Enjoy!