Smoked Salmon Tartlets with Cream Cheese and Dill

Name: Smoked Salmon Tartlets with Cream Cheese and Dill
Prep time: 20 min
Total time: 20 min
Yield: 12 tartlets
Cuisine: International
Ingredients: 12 ready-made savory tartlet shells; 150 g ready-to-eat smoked salmon or trout; 150 g cream cheese; 1 tbsp lemon juice; 1 tsp olive oil; 1 tsp chopped fresh dill; to taste ground black pepper; for garnish salmon roe, optional

Twelve crisp tartlets filled with a lemon-dill cream cheese mixture and cold-smoked salmon.

By Savva LoginovUpdated October 5, 2026

Total 20 minMakes 12 tartlets

Jump to Recipe

The original buffet post contains several different appetizers, and its first complete formula is for red-fish and cream-cheese tartlets. This card follows those twelve tartlets instead of combining ingredients from the unrelated ham canapés and vegetable skewers. Dice ready-to-eat smoked salmon, mix it with cream cheese, dill, lemon and a little oil, then fill the pastry shells shortly before guests arrive so they stay crisp. Keep the fish and cheese cold throughout preparation. Optional salmon roe belongs on top only if it is properly chilled. Serve the tartlets in small batches and return the remainder to the refrigerator. A chilled platter keeps service simple.

Recipe card

Smoked Salmon Tartlets with Cream Cheese and Dill

Prep 20 minCook 0 minTotal 20 minYield 12 tartlets

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, knife, small spoon, chilled tray

Ingredients

12 ready-made savory tartlet shells 150 g ready-to-eat smoked salmon or trout 150 g cream cheese 1 tbsp lemon juice 1 tsp olive oil 1 tsp chopped fresh dill to taste ground black pepper for garnish salmon roe, optional

Instructions

Prepare the fish
Keep the smoked fish cold and cut it into small pieces.
Make the filling
Stir cream cheese with lemon juice, olive oil, dill and pepper; fold in the fish.
Fill tartlets
Spoon mixture into 12 tartlet shells shortly before serving.
Garnish
Add optional chilled roe or a little dill; do not overload the pastry.
Serve cold
Set out a small tray at a time and keep remaining tartlets in the refrigerator.

How to tell when it is ready

Tartlets are assembled cold, with crisp shells and thoroughly chilled filling.

Tips

Choose fully ready-to-eat smoked fish, not fish intended for cooking.
Dry the shells if they feel soft before filling.
Mix the fish in gently so it keeps its texture.
Fill only just before guests arrive for a crisp base.

Serving suggestions

Offer on a cold buffet tray.
Pair with cucumber spears.
Serve with lemon wedges.
Add to a brunch assortment.

Make ahead

Wash and measure ingredients ahead; keep perishable ingredients refrigerated until cooking.

Storage

Refrigerate assembled tartlets and eat the same day; keep filling cold until needed.

Food safety

Cold-smoked fish is a higher-risk ready-to-eat food; use a properly chilled product and avoid serving it to high-risk guests unless they follow their clinician’s guidance.

Frequently asked questions

Can I assemble the tartlets a day ahead?

Prepare the filling ahead and chill it, but fill the shells close to serving so they remain crisp.

How should I store smoked salmon and cream cheese tartlets?

Refrigerate assembled tartlets and eat the same day; keep filling cold until needed.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.