One Day I’ll… make Creamy Smoked Salmon Tartlets

I’m now a self-proclaimed hoarder, however, I’m actually a quiet organized one, I have all these recipes saved and filed under Lamb, Chicken, Beef, Salads, Vegetarian, Desserts, Chocolates, Cocktails, Breakfast, Finger Foods etc etc..  Another recipe was attempting to make its way into my folder, to be kept, along with the million other recipes that I’ve kept in the hope that I’ll attempt to make them ‘One Day’.

Well it’s time I culled this folder and only keep the ones that have been trialled and tested! Each recipe will have to pass a taste test before it stays!

Our first victim, Creamy Smoked Salmon Tartlets. Unfortunately I don’t recall where I found this recipe so I can’t give the creator credit! Apologies!

The recipe

3 sheets ready-rolled puff pastry

100g smoked salmon, chopped finely (this one’s a bit of a task)

2 gherkins, chopped finely

2 green onions, chopped finely (my worse nightmare come true, I just haven’t mastered the chopping of onions without crying like I’ve seen Titanic for the first time).

1/2 cup (120g) sour cream

1 tablespoon milk (not sure what this does, and what its importance is, I mean it’s only a tablespoon of milk, if any chefs are reading this please explain its purpose)

2 eggs, beaten lightly

1 teaspoon finely chopped dill

1/4 teaspoon hot paprika (I ended up adding more, just for taste as the salmon was overpowering!)

Step 1. Pre-heat over to 180 and grease your patty pans (makes about 24)

Step 2. Mix liquid ingredients

Combine Sour Cream, milk, egg and mix

Combine sour cream, milk, egg and mix

Step 3. Add remaining ingredients to the mixture

Add dill and paprika

Add dill and paprika


Chop salmon, gherkin and onions

Chopped salmon, gherkin and onions


Step 4. Cut your pastry and place in patty pans. Add your mixture and bake for 30mins.


Fill the pastry with mixture

Fill the pastry with mixture


Step 5. Serve hot. Enjoy!



Happy to say that I’ve trialled and tested this recipe and fortunately everyone liked them, except for me, so it’s not one I’ll make again and I can safely throw this recipe out! However, I’d be more than thrilled to see you guys try it and let me know what you think!

Have you ever made something that looked AMAZING in a recipe book but taste absolutely revolting?

Share your stories below!

Have a wonderful day!

xx KK


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