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INGREDIENTS
1
can (6 oz) premium skinless boneless pink salmon, drained
1/4
cup finely chopped dill pickle
1
tablespoon finely chopped onion
1/3
cup mayonnaise or salad dressing
1/2
cup shredded mild Cheddar cheese (2 oz)
1
tablespoon lemon juice
1/2
teaspoon Dill Weed
1
box refrigerated pie crusts, softened as directed on box
1/3
cup Pecan Cookie Pieces or Chopped Pecans, finely chopped
1
package (3 oz) cream cheese, softened
1
dill weed sprig
2
lemon wedges
DIRECTIONS
- 1In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
- 2Heat oven to 400°F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
- 3Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
- 4Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.
