This recipe is by Evelyn Henderson, a member of the Roseville California Stake. Sister Henderson's recipe for Salmon Pecan-crusted Tarlets won the appetizers catagory and 5 thousand dollars. Somebody try it and tell us what you think. There are other recipes you might want to try at www.pillsbury.com.
Salmon Pecan-crusted Tartlets
Prep time: 30 min
Total time: 1 hr
Makes: 20 tartlets
1 can(60z) preminum skinless boneless pink salmon, drained
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped onion
1/3 cup mayonnaise or salad dressing
1/2 cup shredded mild Cheddar cheese(2oz)
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1/3 cup finely chopped pecans
1 package (30z) cream cheese softened
1 dill weed sprig
2 lemon wedges
1. In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
2. Heat oven to 400F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
3. Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
4. Bake 12-18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.