ar_wahan: (holiday)
Made it this afternoon for an open house I went to this evening. EVERYONE wanted the recipe. But YOU ALL will get it first!

It is from the December 2011-January 2012 issue of Simple & Delicious magazine.

Salmon Mousse Tartlets

Makes 15 appetizers [WRONG! There is a typo somewhere in the published recipe. It made enough for 30 tartlet shells! Fortunately I had an extra package, piped the filling into those shells, and they were GONE.]

1 8-oz. pkg cream cheese, softened
1 1/2 tsp. seafood seasoning
1 tsp. lemon juice
1 pouch (6 oz.) boneless, skinless pink salmon (this confused me at first; it refers to the Bumblebee and other brands of cooked salmon in pouches that are found with the canned tuna, etc. in your grocery store. They cost nothing like the salmon in the fish department. They were on sale, too!).
1 pkg. (1.9 oz) frozen miniature phyllo tart shells (this refers to, perhaps among other brands, the Athens brand "mini fillo shells" -- 15 per box , and yes, 1.9 oz --  which are probably with the frozen pie crusts and puff pastry packages in the freezer case at your store. Out here, anyway, "Athens mini fillo shells" were available, and on sale, too!). They are PREBAKED.
Fresh dill sprigs, optional (I could not find them, but you will see that I improvised).

Beat cream cheese, seafood seasoning and lemon juice until smooth in a large bowl. Beat in salmon. Spoon or pipe into tart shells; garnish with dill if desired. Refrigerate for at least 20 minutes until serving.


When I did this, I tasted it, and it seemed bland. So I sprinkled in some dried dill weed from a jar in my herb/spice collection. Didn't measure it.

As it sat in the refrigerator, for maybe ONLY 20 minutes, because I was running late and needed to get to this shindig, the flavors melded, and it was not bland at all. It was very good.


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December 2016

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