Ingredients
1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups all-purpose flourFILLING:2 large eggs1/2 cup whole milk1 tablespoon butter, melted1 teaspoon lemon juice1/2 cup dry bread crumbs1-1/2 teaspoons dried parsley flakes1/2 teaspoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepper1 can (14-3/4 ounces) salmon, drained, bones and skin removed and flaked1/2 cup chopped celery1 green onion, finely choppedLEMON HERB SAUCE:3/4 cup mayonnaise1-1/2 to 2 teaspoons lemon juice1 teaspoon prepared horseradish1/2 teaspoon dried thymeSalt and pepper to taste
Preparation
In a small bowl, beat the butter, cream cheese and flour until smooth. Press onto the bottom and up the sides of greased miniature muffin cups.
In a large bowl, combine the eggs, milk, butter and lemon juice. Stir in the bread crumbs, parsley, sage, salt and pepper; mix well. Add the salmon, celery onion. Spoon into prepared crusts.
Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with tartlets.
