Salmon and Leek Phyllo Tartlets

Smoked salmon tartlets with dill on a tray.

5 from 1 vote

Crispy, creamy, tangy, and delicious, it's much easier to make these Salmon and Leek Phyllo Tartlets than you might think! Leftover salmon and pre-made phyllo shells make this appetizer a quick and easy fix.

Prep Time5

Cook Time15

Total Time20

Course: Appetizers

Cuisine: American

Keyword: appetizers, leftover salmon, salmon, salmon tartlets

Servings: servings

Calories: 485kcal

Author: Chef Jenn

Ingredients

6-8 ounces cooked salmon filets
4 cups sliced leeks about 2 large leeks
2 tablespoons salted butter
¾ cups heavy whipping cream
dill optional garnish
salt and pepper to taste
16 mini phyllo shells

Sauce:

1 cup sour cream
2 tablespoons chopped dill
2 tabelspoons chopped parsley
2 tablespoons minced shallots
2 tablespoons capers roughly chopped
1 tablespoon lemon zest
1 tablespoon lemon juice
salt and pepper to taste

Instructions

Trim the leeks and cut them lengthwise, then cut each length into thin half moons. Transfer the sliced leeks to a colander and rinse well under cold running water to clean them. Shake them dry.
Transfer the leeks to a large skillet and add the butter. Cook the leeks over medium-low heat until they're soft and wilted, about 10 minutes. Stir frequently.
Add the heavy whipping cream to the leeks and cook over low, barely simmering, until reduced and the leeks are jammy but not too saucy.
Season with salt and pepper.
Add a rounded teaspoon of leeks to the bottom of each phyllo tartlet. Top with a few flakes of salmon, a small teaspoon of seafood sauce, and a sprig of dill. Serve and enjoy!

To make the seafood sauce

Combine the sour cream, chopped dill and parsley, minced shallots, lemon zest and juice, and capers in a bowl. Mix to combine.
Season with salt and pepper and serve.

Notes

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.

Nutrition