Go Back
–+ servings
savory salmon tartlets

Savory Mini Canned Salmon Tarts (Picnic Food)

Amber Bondar
These savory mini salmon tarts with canned salmon make the perfect picnic food. The tasty fish filled tarts can be served hot or cold as a party appetizer and the best part is they are so easy to make with a handful of ingredients. Using premade tart shells makes these delicate morsels even more convenient when time is limited.
No ratings yet
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine American, Canadian
Servings 12
Calories 1380 kcal

Equipment

  • Muffin Tin Or Baking Tray
  • bowl
  • Grater
  • Fork
  • spoon
  • Cutting board Optional

Ingredients
  

  • 12 Premade Tart Shells
  • 1 Cup Canned Salmon I used pink sockeye (213gram can)
  • 2 Tbsp Flat Leaf Parsley Cut up fine
  • ½ Cup Carrot Grated
  • 1 Lrg Egg
  • ¼ Cup Green Onion Just the green sliced fine
  • ½ Tsp Salt
  • ½ Tsp Black Pepper
  • Greek Yogurt/Sour Cream Optional
  • Fresh Dillweed Optional

Instructions
 

  • Preheat oven to 375℉
  • Put mini tartlet shells in foil pan in muffin cups or on a baking tray.
    12 Premade Tart Shells
  • Open, drain, and add to bowl the canned salmon. Remove bits of bone if preferred and flake with fork.
    1 Cup Canned Salmon
  • Crack egg into the salmon in the bowl.
    1 Lrg Egg
  • Peel then grate the carrot and add to bowl.
    ½ Cup Carrot
  • Using just the green onion stems slice extra fine and add to bowl.
    ¼ Cup Green Onion
  • Rinse and mince the parsley and add to bowl.
    2 Tbsp Flat Leaf Parsley
  • Measure both the salt and pepper and add to salmon mixture and give it all a good mixing.
    ½ Tsp Salt, ½ Tsp Black Pepper
  • Spoon the salmon filling into the tart shells so that they are evenly full.
  • Bake in hot oven for 20-25 minutes or until shells are golden and the salmon filling appears dry.
  • Remove from oven and allow to cool on wire baking rack.
  • Serve these hot or cold with a bit of Greek yogurt/Sour cream and fresh chopped dillweed.
    Greek Yogurt/Sour Cream , Fresh Dillweed

Nutrition

Calories: 1380kcalCarbohydrates: 122gProtein: 32gFat: 82gSaturated Fat: 34gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 69mgSodium: 925mgPotassium: 30mgFiber: 14gSugar: 14gVitamin A: 1032IUVitamin C: 2mgCalcium: 16mgIron: 27mg
Keyword canned salmon, Easy appetizer, Fish, picnic food, salmon
Tried this recipe?Let us know how it was!