This Salmon Tartlets recipe is the perfect party canapé

Try these light little Salmon Tartlet snacks this New Year’s Eve weekend. They’re filled with a creamy, fresh salmon mixture and grilled until deliciously melting. Serve on a bed of baby spinach leaves and watch them get snapped up by party guests...

Salmon Tartlets recipe

Serves 6


25 g butter

1 shallot, finely chopped

25 g plain flour

300 ml milk

1 egg yolk

275 g cooked salmon, flaked

1 tbsp chopped dill or parsley

salt and freshly ground pepper

1 tbsp lemon juice

baby spinach leaves, to serve

dill or parsley sprigs, to garnish

For the pastry

225 g plain flour

110 g butter

1 egg yolk

For the hollandaise sauce

40 ml wine vinegar

3 peppercorns

1 bay leaf

1 blade of mace

1 egg yolk

75 g butter

lemon juice


First make the pastry. Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and a few drops of chilled water to mix to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for 30 minutes.

Preheat the oven to 190°C/Gas 5. Roll out the pastry and use to line 6 x 10cm tart tins. Prick with a fork, then line with a square of foil. Fill with rice or dried beans. Place on a baking sheet and bake blind for 10 minutes. Remove the foil and rice or beans. Meanwhile, make the filling. Melt the butter in a pan, add the shallot and cook until softened. Add the flour and cook, stirring, for 30 seconds. Stir in the milk and slowly bring to the boil, stirring until thickened. Simmer for 2 minutes. Leave to cool.

Add the egg yolk to the sauce, then stir in the salmon and dill. Season with salt, pepper and lemon juice. Divide between the pastry cases and bake for 20 minutes, or until set.

Meanwhile, make the hollandaise. Put the vinegar, peppercorns, bay leaf and mace in a small pan. Bring to the boil and boil steadily to reduce to 1 tablespoon. Cream the egg yolk with a pinch of salt and a quarter of the butter. Place the bowl over a pan of simmering water and beat until slightly thickened. Strain in the reduced vinegar, then beat in the remaining butter a little at a time until the sauce has thickened. Season with salt, pepper and lemon juice.

Serve the tartlets with the hollandaise on the side.

Recipe taken from ‘The Ultimate Christmas Feast, with recipes from your favourite chefs’ (Ebury).

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Emily Peck, Editor

View all posts by Emily Peck, Editor