smoked salmon tartlets with dill and capers with mini Irish flags in them on a white plate with green decoration

Smoked Salmon Tartlets with Dill & Capers

An intrinsic part of Irish culture and cuisine, salmon has been smoked there for millennia, using centuries-old traditions that enrich the flavor and texture of this fish. Look for Irish smoked salmon to use here. These little tartlets are perfect for breakfast or lunch or any time in between.

5 from 1 vote
smoked salmon tartlets with dill and capers with mini Irish flags in them on a white plate with green decoration
Print Recipe

Smoked Salmon Tartlets with Dill & Capers

Prep Time20 mins
Cook Time20 mins
Fridge Time30 mins
Total Time1 hr 10 mins
Course: Breakfast, Main Course
Cuisine: Irish
Servings: 16 Tartlets
Calories: 174kcal
Author: Olga Miller


For the pastry dough:

  • 7 tablespoons (96 g) butter or fat of choice
  • ¾ cup plus 2 tablespoons (125 g) Otto’s cassava flour
  • ¼ cup (32 g) arrowroot starch
  • ¼ teaspoon (1.25 g) baking soda
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 2 tablespoons (26 g) plain unsweetened almond milk yogurt
  • 1 large egg , at room temperature

For the filling:

  • ½ cup (113.5 g) plain unsweetened almond milk yogurt
  • 1 teaspoon (5 mL) fresh lemon juice
  • 3 large egg yolks
  • 6 ounces (170 g) smoked salmon, diced
  • 2 teaspoons (6 g) capers, chopped
  • Fresh dill , chopped, plus extra sprigs for garnish
  • Kosher or fine sea salt
  • Freshly ground black pepper


  • In a medium saucepan, melt the butter over low heat; set aside to cool. In a medium bowl, whisk together the cassava flour, arrowroot starch, baking soda, and salt; set aside.
  • Whisk the yogurt and egg into the melted butter. Add in the flour mixture and mix until a soft and pliable dough forms. Divide the dough into 16 pieces and press each piece into 2½ -inch fluted tart molds, starting from the bottom and working your way up the sides, until the dough is evenly distributed and about ¼-inch thick. Refrigerate the tart bases for 30 minutes.
  • Preheat the oven to 400°F.
  • To make the filling, put the yogurt, lemon juice, egg yolks, salmon, capers, and 2 teaspoons of chopped dill in a small bowl; mix well and season with salt and pepper to taste.
  • Bake the tart bases for 15 minutes or until the crust edges are golden. Divide the smoked salmon mixture evenly among the tart bases and return to the oven for 5 more minutes.
  • Let cool completely before inverting. Garnish with dill sprigs.


Nutrition Facts
Smoked Salmon Tartlets with Dill & Capers
Amount Per Serving
Calories 174 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 62mg21%
Sodium 197mg8%
Potassium 54mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 227IU5%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Capers Dill Irish Olga Miller Salmon
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