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SMOKY SALMON CORN PUDDING TARTS

SMOKY SALMON CORN PUDDING TARTS
Author: 
 
Ingredients
  • 1 Can Pillsbury Grands! Refrigerated Golden Corn Biscuits (8 biscuits)
  • 3 Eggs, beaten
  • ½ C. Half & Half
  • 1 - 10 oz. Box Frozen Cream Style Corn, defrosted
  • 4 oz. Smoked Salmon, flaked
  • 16 Small Fresh dill sprigs
Instructions
  1. Preheat oven to 350º. Spray muffin tins (2½-inch size) with
  2. non-stick vegetable spray. Separate biscuits and cut each one in half.
  3. Roll each half into a 4-inch circle and shape each circle into cups in
  4. muffin tins. In a large bowl, beat eggs. Add half & half, corn, and
  5. smoked salmon. Mix well. Fill biscuit-lined cups with filling,
  6. approximately 2½ -3 T. per cup. Bake at 350º for 20-25 minutes or
  7. until set. Cool in pan for 5 minutes. Remove from muffin tins.
  8. Garnish each with a sprig of fresh dill. Makes 16 appetizer tarts.

 

Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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