Smoked Salmon-Dill-Horseradish Tartlets
Ingredients for pastry dough:
- 1 cup flour (plus more for preventing sticking)
- 5.5 Tbsp cold butter
- cold water (as much as seems needed)
- dried chives (about 2 spoonfuls)
Place butter slices, a pinch of salt, chives and flour in a food processor and use until mixture looks like crumbs. Transfer to a bowl and add cold water (just enough to bring the dough together). Work with your floured hands into 6 balls. Using a mini-roller, roll dough out, then cut dough out with a tartlet cutter (or small cookie cutter). Transfer cut out dough to your tartlet tray (or whatever deep-dished bakeware you're using, ie, mini muffin tins) and press in firmly. Bake at 400* for 10 minutes.
Meanwhile...
Ingredients for filling:
- 1/4 cup sour cream
- 1/4 cup heavy whipping cream
- 1 tsp horseradish
- 1/2 tsp lemon juice
- 2 tsp chopped capers
- 3 egg yolks
- 8 oz smoked salmon (I got the "smoked salmon nuggets" from Wholey's)** cut and flaked small
- 1 Tbsp dill (plus extra for garnish)
**note: if you can't find smoked salmon, use regular salmon with 2 tsp of smoked paprika or chipotle powder. 😁
Combine all filling ingredients and pour into tartlets. Return to oven for an additional 10 minutes. Remove and allow to cool on counter for an extra five minutes before trying to extract the tartlets from their pan.
Voilà! The finished product!
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