Smoked Salmon and Shrimp Tartlets
- 225 g smoked salmon, thinly sliced (8 oz)
- 450 g cooked peeled and deveined shrimp, coarsely chopped (1 lb)
- 12 quail eggs, hard-boiled and peeled
- 6 slices dense dark rye bread, 5–6 cm in diameter (6 slices)
- 115 g mayonnaise (1/2 cup / 120 ml)
- 20 g Dijon mustard (1 1/2 tbsp / 22 ml)
- 15 g finely chopped fresh dill (1/2 cup lightly packed)
- 20 g chopped fresh chives (1/4 cup)
- Butter, for toasting bread (optional)
- Lemon zest, for garnish (optional)
- Extra dill sprigs, for garnish
1. Preheat oven or toaster oven to 190°C (375°F)
2. Toast the rye bread slices until crisp and lightly golden, about 3–4 minutes per side. Set aside to cool
3. In a medium bowl, combine the chopped shrimp, mayonnaise, Dijon mustard, chives, and dill. Mix thoroughly until creamy and well blended. Season with a pinch of salt and a twist of lemon zest if desired
4. Spoon 1 tablespoon (15 ml) of the shrimp mixture onto the center of each rye round, spreading slightly but leaving a small border
5. Lay a piece of smoked salmon over the shrimp layer, pressing gently so it adheres
6. Slice each quail egg in half or quarter, then place 1 or 2 pieces on top of the salmon, cut side up
7. Garnish with extra dill sprigs and a light sprinkle of lemon zest if using
8. Serve immediately, arranged on a platter at room temperature
- Round cookie cutter
- glass
- spoon
- bowl
- cutting board
- knife
- pastry brush
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