Salmon Salad Tartlets Recipe
When genius in the kitchen strikes I won’t deny that sometimes I am shocked! When it does, I get so excited to share it that I can’t type fast enough to share it with you. This recipe for Salmon Salad Tartlets is so easy to make, but it looks like it took you hours. I hope you will give these a try and remember to share your photos with us!
Jilz Crackers Should Have a Warning Label
My dear friend Emily who is a wellness blogger at Nourishing Transformations introduced me to Jilz Crackers. She was on a road trip and coming through my neck of the woods for a visit. We were talking about healthy snacking and she told me about Jilz Crackers. When I tasted them I could hardly believe they were in a package much less how clean the ingredient list was on the back. They were like no other prepackaged cracker I have ever had. They were clean, gluten free, grain free, crunchy and satisfying with a great flavor, my mind reeled with possibilities with the first bite. Honestly, I am quite happy just eating them with a smear of avocado and salt and pepper or with my homemade salsa. At any rate, it is hard to eat just one and in this recipe for Salmon Salad Tartlets you don’t have to. You can find out more at www.jilzcrackers.com, tell Jill we said hi!
Salmon Salad Tartlets
2 pasture eggs
¾ cups warm water
coconut oil, spray or solid
Preheat oven to 350 degrees. In a bowl whisk together eggs and water. Soak crackers for 3- 5 minutes. While they soak grease 4 cups in a muffin tin with coconut oil. Arrange crackers in a muffin tin, 1 on bottom 4 on the sides. Trying to overlap them so that they all touch. Bake 20 minutes. Let cool and gently remove them from the muffin tin. Fill with Salmon Salad and serve.
2 cups cooked and flaked wild caught salmon
2 hard boiled eggs, peeled and chopped
1 red bell pepper, finely diced
1 cucumber, peeled seeded and diced
1 scallion, diced
4 tsp Greek grass-fed raw yogurt, plain
¼ tsp cayenne pepper
salt and pepper
¼ cup fresh parsley
½ lemon, juiced
In a bowl add, yogurt, cayenne pepper, salt and black pepper to taste. Whisk well and set aside. In a large bowl add salmon, eggs, bell pepper, cucumber, scallions, and parsley combine gently. Add lemon juice. Stir in gently the yogurt sauce. Chill for 15 minutes.
Fill Tartlet cups with salad and serve garnished with extra parsley or serve with lemon wedge.
PREVIOUSLY RECORDED LIVE BORADCAST WITH COMMENTS REMOVED