Looking for the perfect party appetizer that's both elegant and incredibly easy to make? These Salmon and Anchovy Salad Tartlets are your answer! A popular choice for festive tables and gatherings, these little bites are packed with flavor. The combination of rich salmon, savory anchovies, and creamy cheese creates a delightful filling, all nestled in a crispy tartlet shell. They're a guaranteed crowd-pleaser that looks sophisticated but comes together in no time. Let's get started!
Salmon and anchovy fish salad in tartlets.
Ingredients for Salmon and Anchovy Fish Salad
- 140 g (5 oz) cooked or baked salmon (canned works too)
- 2 anchovy fillets
- 1 small onion
- 2 hard-boiled chicken eggs
- 30 g (1 oz) cream cheese
- 30 g (2 tbsp) mayonnaise
- small bunch of dill
- olive oil and butter, salt, ground black pepper
Ingredients for Serving
- 12 tartlets
- fresh cucumber slices
- dill sprigs
How to Make Salmon and Anchovy Fish Salad
Finely chop the onion. Grease a pan with olive oil and add a tablespoon of butter. Add the finely chopped onion to the melted butter, and season with salt and pepper. Sauté the onion for 7-8 minutes over medium heat, then let it cool to room temperature. Avoid over-frying the onion until it’s brown and crispy; that texture isn’t suitable for this salad.
Sauté the onion for 7-8 minutes over medium heat.
Flake the salmon with a fork.
Add the cooled sautéed onion to the salmon.
Flake the salmon with a fork, removing any visible bones. Canned pink salmon also works well for this recipe.
Add the cooled sautéed onion to the salmon. The ingredients for the salad should be at room temperature, so do not mix warm ingredients!
Add the chopped anchovy fillets to the salad.
Chop the anchovy fillets finely. Add the chopped anchovy fillets to the salad and mix thoroughly with the salmon and onion.
Grate the hard-boiled eggs or chop them finely.
Chop the dill finely.
Add the soft cream cheese and mayonnaise.
Hard-boil the eggs: cover them with cold water, bring to a boil, then remove from heat and let them sit in the hot water for 10 minutes. This method ensures the eggs are tasty, the yolk stays yellow, and the white doesn’t become tough and overcooked. Grate the hard-boiled eggs or chop them finely, and add them to the other ingredients.
Finely chop the dill and add it to the salad.
Add the soft cream cheese and mayonnaise. Tvorozhny syr (a soft, curd-like cheese similar to farmer’s cheese) or cream cheese is ideal with fish.
Mix the salad thoroughly.
Mix the salad thoroughly. If you prefer a smooth pâté-like consistency, you can blend the ingredients in a food processor until creamy. Then, transfer the mixture to a piping bag with a tip and pipe beautiful “fish cream” rosettes into the tartlets.
You will need about 30 g of salad per serving.
Fill the tartlets with the salad.
Make 12 small bouquets of dill.
One serving requires about 30 g of salad, which is a heaping tablespoon. To ensure all portions are equal, use a kitchen scale.
Fill the tartlets with the salad and arrange them on a platter or serving dish.
Create 12 small bouquets from the dill sprigs. Using a narrow knife, insert the dill bouquets into the salad.
Add cucumber slices on top as a garnish.
Slice a fresh cucumber very thinly. Add the cucumber slices on top as a garnish, sprinkle with ground black pepper, and serve the appetizer.
And there you have it – beautiful and delicious Salmon and Anchovy Salad Tartlets ready to be the star of your appetizer spread! These little bites are best served immediately to enjoy the contrast between the creamy filling and the crisp tartlet. For an extra touch of elegance, arrange them on a platter with fresh dill and cucumber slices. Don't be afraid to experiment with the filling – a little lemon zest or capers can add a wonderful new dimension. Enjoy sharing these delightful treats with your friends and family! Bon appétit!
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