Salmon Pecan-Crusted Tartlets

Pillsbury 44th Bake Off Category Winner Entertaining Appetizers - Evelyn Henderson's Salmon Pecan-Crusted Tartlets

My husband is putting his money on this one. It is a tough call but, I am going with the Ice Cream Cups. I didn't get to make the Tomato Basil Eggs Alfredo today. I hope to tomorrow morning, but honestly don't have time. I need to pack up 2 boys to meet a friend for a big zoo outing in the morning. Not sure I can pull off a big homemade breakfast with a zoo trip.

This recipe is delicious! They melt in your mouth. The pecans in the crust sounded cooler than they turned out in my opinion. I only put pecans in half, again because of our nut allergy. There isn't much to say about this recipe, maybe that is the sign of a winner. It was easy to make and really great. Can't wait to see who wins on Oprah tomorrow!!!

Salmon Pecan-Crusted Tartlets

INGREDIENTS

1	can (6 oz) premium 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 (2 oz)
1	tablespoon lemon juice
1/2	teaspoon dried dill weed
1	box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3	cup Fisher® Chef’s Naturals® Pecan Cookie Pieces or Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
1	package (3 oz) cream cheese, softened
1	dill weed sprig
2	lemon wedges

DIRECTIONS

1.	In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
2.	Heat oven to 400°F. 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 to 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.