Salmon Pecan-crusted Tartlets

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (6 ounce) can premium boneless skinless pink salmon, drained
• 1/4 cup finely chopped dill pickle (i forgot to buy so we subbed with dill relish)
• 1 tablespoon finely chopped onions or 1 tablespoon grated onion
• 1/3 cup mayonnaise or 1/3 cup salad dressing
• 1/2 cup shredded mild cheddar cheese (2 oz) or 1/2 cup sharp cheddar cheese
• 1 tablespoon lemon juice
• 1/2 teaspoon dried dill weed
• 1 box pillsbury refrigerated pie crust, softened as directed on box
• 1/3 cup fisher chef's naturals pecan pieces or 1/3 cup fisher chef's naturals chopped pecans, finely chopped
• 1 (3 ounce) package cream cheese, softened
• 1 dill weed, sprig
• 2 lemon wedges

Recipe

• 1 in large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed; refrigerate.
• 2 heat oven to 400°f
• 3 on work surface, unroll 1 pie crust & sprinkle half of the pecans over crust; gently press into crust.
• 4 cut with 3-inch round cookie cutter into 10 rounds.
• 5 in ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape;.repeat with remaining crust.
• 6 spoon 1 teaspoon of the cream cheese into bottom of each cup.
• 7 spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
• 8 bake 12 to 18 minutes or until crust is golden brown.
• 9 cool in pan on cooling rack 5 minutes.
• 10 remove from pan to serving platter; cool 5 minutes.
• 11 garnish with dill weed sprig and lemon wedges.
• 12 serve warm.
• 13 e n j o y !