Salmon and Goat Cheese Tartlets – Hiland Dairy

Name: Salmon and Goat Cheese Tartlets – Hiland Dairy
Ingredients: 30 mini phyllo shells; 2 ounces spinach; 2 ounces smoked salmon, torn into pieces; 2 ounces goat cheese, crumbled; 2 tablespoons fresh dill, chopped; ½ cup Hiland Dairy Heavy Whipping Cream; 1 large egg; ½ teaspoon kosher salt; ¼ teaspoon garlic powder; Preheat oven to 375°F.; Line each phyllo cup with spinach and smoked salmon pieces. Add crumbled goat cheese and a sprinkle of dill.; Whisk together the egg, heavy cream, salt and garlic powder in a small bowl.; Pour the egg mixture over the phyllo cups. Each cup should be just barely full.; Cook the salmon tartlets for 12 minutes. Allow to cool for 10 minutes before serving.

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Ingredients

30 mini phyllo shells
2 ounces spinach
2 ounces smoked salmon, torn into pieces
2 ounces goat cheese, crumbled
2 tablespoons fresh dill, chopped
½ cup Hiland Dairy Heavy Whipping Cream
1 large egg
½ teaspoon kosher salt
¼ teaspoon garlic powder
Preheat oven to 375°F.
Line each phyllo cup with spinach and smoked salmon pieces. Add crumbled goat cheese and a sprinkle of dill.
Whisk together the egg, heavy cream, salt and garlic powder in a small bowl.
Pour the egg mixture over the phyllo cups. Each cup should be just barely full.
Cook the salmon tartlets for 12 minutes. Allow to cool for 10 minutes before serving.