Smoked Salmon Tarts

Smoked salmon and cheese are baked into charming tarts, which provide a scrumptious start to a grand evening. ...MORE + LESS -

1/2 cup (125 mL) BISQUICK* mix

1/2 cup (125 mL) milk

1/4 cup (50 mL) sour cream

1/2 tsp (2 mL) Worcestershire sauce

2 eggs

1/4 — 1/2 tsp (1-2 mL) dried dill (optional)

2/3 cups (150 mL) shredded Cheddar cheese

1/3 cup (75 mL) chopped smoked salmon

2 tbsp (25 mL) sliced green onions

Hide Images

1

Heat oven to 400°F (200°C). Spray 24 small (mini) muffin cups, with non-stick cooking spray.
2

Combine Bisquick*, milk, sour cream, Worcestershire sauce, eggs and dill (if using) in small bowl with fork. Stir in remaining ingredients.
3

Spoon about 1 tablespoon (15 mL) mixture into each muffin cup.
4

Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.

Do-Ahead Tip: Spray muffin cups and measure out ingredients ahead of time. Measure Bisquick* separately, but go ahead and mix the milk, sour cream Worcestershire sauce, eggs and dill; cover and refrigerate. Mix and refrigerate cheese, salmon and onions. About 30 minutes before serving, heat oven and finish recipe as directed.