Salmon Tartlets

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Salmon Tartlets to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Salmon Tartlets, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup butter, softened
• 1 (3 ounce) package cream
• cheese, softened
• 1 cup all-purpose flour
• FILLING:
• 2 eggs
• 1/2 cup milk
• 1 tablespoon butter, melted
• 1 teaspoon lemon juice
• 1/2 cup dry bread crumbs
• 1 1/2 teaspoons dried parsley
• flakes
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.75 ounce) can salmon,
• drained and bones removed
• 1 green onion, sliced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a mixing bowl, beat butter, cream cheese and flour until smooth

Step 2: Technique & Execution

Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups

Step 3: Technique & Execution

In a bowl, combine eggs, milk, butter and lemon juice

Step 4: Technique & Execution

Stir in crumbs, parsley, sage, salt and pepper

Step 5: Technique & Execution

Fold in salmon and onion

Step 6: Technique & Execution

Spoon into shells