Salmon & Fresh Dill Tartlets

You will need 8 3 1/2-inch removable bottom tart pans for this recipe. Bake salmon. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Pat salmon dry with a paper towel, salt and pepper both sides. Add the salmon to the prepared baking sheet. Bake until internal temperature reaches 145 degrees. Set aside once the salmon is baked.

Make crust. In a large mixing bowl combine flour and cubed cold butter. Cut the butter in with a pastry cutter or fork until mixture resembles a course meal. Add a 1/4 cup cold water and stirring until mixture becomes shaggy. Knead dough in the bowl until a cohesive dough ball emerges. Press the dough into a disk, wrap in plastic wrap and refrigerate for about 30 minutes.

In another large mixing bowl add, 1/4 cup of sour cream and a 1/4 cup of heavy whipping cream. Mix on high with an electric hand mixer until smooth.

Add 1 teaspoon of horseradish sauce (the creamy kind) NOT straight horseradish to the sour cream mixture. Next add lemon juice, 1 1/2 tablespoons, chopped capers, salt and pepper. Add egg yolks to the mixture and stir.

Next add in fresh dill. Then crumble the salmon into small chunks and add them to the bowl gently stirring.

Preheat oven to 400 degrees. Spray the tart pans with nonstick cooking spray. Line a baking sheet or two with aluminum foil. Separate dough into 8 equal pieces. Roll out the dough and press the rounds into the tart pans. Poke the bottom of the raw crusts with a fork (dock) this will help the crusts from bubbling up during the baking process. Place the tart pans on a baking sheet. Bake for 10 minutes.

Fill the tarts with the salmon filling. Bake for 10-12 minutes and allow to cool for 5 minutes once baked.

Once the tarts are baked you can remove the tarts from their pans once cooled. Garnish with remaining fresh dill.

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