Mini Salmon Tartlets

Makes 18 tartlets
Prep time: 15 mins
Cooking time: 15 mins

These little bites of salmon-y goodness not only taste amazing – they look great too! The best part? You can prep the day before saving you precious time on Christmas day.

Tips & Tricks
  • Save yourself time on the big day by making the tart bases ahead of time, then finish the filling the next day before serving.
  • For extra flavour hit, mix three teaspoons of horseradish to the yoghurt mixture, and finish the tarts with a sprinkle of fresh dill.
  • Switch up your mini tartlets by substituting the salmon for your favourite vege combo! We love cucumber & fennel or cherry tomato & basil!


  1. Using a round biscuit cutter about 6cm in diameter, cut circles out of the pastry. Place the cut-outs on a lined baking tray, then bake for 15 minutes at 200°C.
  2. When ready to serve, use the back of a teaspoon to crack the top of the tart shells, making a little round nest for the filling.
  3. Mix the yoghurt and lemon zest together, and season with salt and pepper. Spoon a little of the yoghurt mixture into the base of each tart.
  4. Roll the salmon strips into little rose shapes and nestle on top of the yoghurt in the tart. Garnish with a thin lemon slice, some red onion and a few capers.


  • 2 sheets Pams Puff Pastry
  • 5 Tbsp plain yoghurt
  • 1 small Pams Lemon, zested and sliced into thin wedges
  • 100g packet Pams Sliced Smoked Salmon, cut into long thin strips
  • 1 small Pams Red Onion, finely diced
  • 5 tsp Pams Moroccan Capers