these are tasty little morsels...
SMOKED SALMON TARTS
4 piecrusts -- refrigerated, 9"
1 1/2 cups half and half
4 eggs -- beaten
1/4 pound salmon -- smoked & chopped
2 ounces Monterey Jack cheese -- shredded
1/4 cup green onions -- minced
1/2 teaspoon dillweed -- dried, whole
1/4 teaspoon salt
1/8 teaspoon pepper
Cut each piecrust into 14 circles, using a 2 1/2" round cutter. Place rounds in greased miniature (1 3/4") muffin cups; trim excess pastry.
Combine 1/2 & 1/2 and eggs in medium bowl; stir w/wire whisk till well blended.
Stir in salmon & remaining ingredients.
Spoon 1 T. salmon mixture into each pastry shell. Bake at 375 for 25-30 min. or till set.
Remove from pans, & cool on wire racks.
TO STORE: Freeze tarts in a labeled airtight container up to 2 weeks.
TO SERVE: Thaw at room temp. Place on baking sheets; cover and bake at 375 for 5-10 min. or till hot.
Yield:
"4 dozen"
Serving Ideas : Wines: White:California or Washington Sauvignon Blanc; French or New Zealand Riesling
Red: California Melot, or Pinot Noir; Australia Shiraz; Oregon Pinot Noir
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What great ideas everyone is posting - gotta love smoked salmon!!