Salmon & Leek Phyllo Tartlets

Delicious appetizers often get a bad rap for being too difficult to make, but these fancy but oh-so-simple Salmon & Leek Phyllo Tartlets are about as easy to make as they get. Imagine layers of buttery, flaky phyllo, melted creamy leeks, and flaky salmon all topped by a scrumptious sauce. That’s what these easy phyllo tartlets are all about, and I just know you’re going to love them.

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Melted leeks – leeks cooked low and slow in butter and then simmered in cream – are just about one of my favorite things on the planet. They’re so incredibly good – they’re creamy, have a mild leek flavor, and are just super scrumptious. They also pair amazingly well with salmon, and when you use cooked salmon for these tasty tartlets, the only cooking is the leeks, which you can do ahead of time.

When I was working as a full-time chef, a large part of my job was handling catering orders, and boy, did people like their finger food. These Salmon & Leek Phyllo Tartlets look and taste amazing, and everything can be prepared ahead of time so all you need to do is assemble them. We sold a bajillion of these and for good reason – they’re delicious!

Ingredients

• Cooked salmon – Flaked.
• Leeks – You’ll need about 4 cups of sliced leeks, that’s about 2 leeks.
• Butter – I cook with salted butter.
• Heavy whipping cream
• Mini phyllo shells – You can buy these already prepared in many large grocery stores. You’ll need 12-16 tartlet shells.

Seafood sauce

• Sour cream – Use full-fat sour cream so the sauce stays smooth and creamy.
• Chopped dill – Fresh dill is worth using here; dried dill won’t have the same bright flavor.
• Chopped parsley – Fresh parsley, chopped. Fresh parsley only. Dried parsley won’t add the same bright flavor.
• Shallots – Yellow onion can be used in a pinch, but mince it very finely.
• Lemon zest – Zest the lemon before juicing, and avoid the white pith to prevent bitterness.
• Lemon juice – Fresh lemon juice only; bottled won’t give the same bright flavor.
• Capers – Drain them well, and give them a rough chop if they’re large so they distribute evenly.
• Salt and pepper – Season to taste.

How to Make Salmon & Leek Phyllo Tartlets

Scroll down for the full recipe card with exact measurements and printable instructions.

Trim the leeks, slice them in half lengthwise, then cut each half into thin half-moons. Transfer the sliced leeks to a colander and rinse them thoroughly under cold running water to remove any grit hiding between the layers. Shake off as much excess water as possible or pat them dry with a clean kitchen towel.

Melt the butter in a large skillet over medium-low heat. Add the leeks and cook for about 10 minutes, stirring frequently, until they’re soft, tender, and completely wilted without browning.

Pour in the heavy whipping cream and continue cooking over low heat, keeping the mixture at a gentle simmer. Stir occasionally until the cream has reduced and the leeks become rich and jammy rather than overly saucy.

Season the leek mixture with salt and pepper to taste.

To assemble, spoon a rounded teaspoon of the creamy leeks into the bottom of each phyllo tartlet shell. Top with a few flakes of salmon, followed by a small teaspoon of the seafood sauce. Finish each tartlet with a fresh sprig of dill for a bright, elegant garnish.

Serve immediately and enjoy!

To make the seafood sauce

Combine the sour cream, chopped dill, chopped parsley, minced shallots, lemon zest, lemon juice, and capers in a small mixing bowl.

Stir until everything is evenly combined. A small whisk or silicone spatula works well to blend the ingredients into a smooth, creamy sauce.

Season with salt and pepper to taste, then serve with the assembled tartlets.

Chef Jenn’s Tips

• When cleaning leeks, ensure they are thoroughly washed to remove all the dirt trapped in the layers.
• Don’t rush the cooking of leeks; low and slow is the key to achieving the perfect texture.
• For the seafood sauce, taste as you go and adjust the seasoning according to your preference.
• This recipe is great for making in advance and assembling just before serving to ensure the tartlets remain crisp.

Make It A Meal

These Salmon & Leek Phyllo Tartlets are the perfect bite. They’re a great starter to decadent meals of Stuffed Seafood or Smoked Beef Tenderloin. Or, serve them as finger food along with a refreshing cocktail featuring crisp Lillet Blanc. You can add them to charcuterie boards or serve them along with other finger foods like pork tenderloin canapes or Parmesan & Prosciutto Pinwheels with buttery puff pastry.

Storage

The components of Salmon & Leek Phyllo Tartlets can be stored separately to retain their best quality. The leek mixture and seafood sauce can be refrigerated for up to 3 days. As for the phyllo tartlets, keep them in an airtight container at room temperature. For longer storage, freeze the cooked leek mixture and seafood sauce in separate airtight containers. When ready to serve, simply thaw, reheat the leeks gently, and assemble the tartlets for a quick and impressive appetizer.